Peanut Butter-Paprika Cookies
This recipe comes from Sister Pie, a Detroit bakery specializing in pies and baked goods, like blueberry plum balsamic pie, buttered corn scones and rhubarb blondies, that are “comforting with a side of adventure.” These oversize cookies embody that ethos. They’re tender, sweet and peanut buttery, but gussied up with a sprinkle of flaky sea salt and a hint of smoked paprika.
- Serves: 20 persons
- 2cups/290 grams all-purpose flour
- ⅓cup/50 grams whole wheat flour
- 1 ½teaspoons baking powder
- 1teaspoon baking soda
- 1 ½teaspoons kosher salt
- 3teaspoons smoked paprika
- 1cup/225 grams unsalted butter (2 sticks), at room temperature
- 1 ¼cups/310 grams creamy peanut butter
- ¾cup/150 grams packed light brown sugar
- ¾cup/150 grams granulated sugar, plus 1 tablespoon
- 2large eggs, at room temperature
- 2teaspoons vanilla extract
- 1 ½teaspoons flaky sea salt
- 1tablespoon turbinado sugar
Step 1Mix the dough: In a medium bowl, gently whisk together the all-purpose and whole wheat flours, baking powder, baking soda, kosher salt and 1/2 teaspoon of the smoked paprika. Set aside.
Step 2Place the butter, peanut butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogeneous and paste-like, about 4 minutes. You will see the mixture change from grainy and wet to fluffy and voluminous.
Step 3Add the eggs and vanilla and mix until fully combined, about 2 minutes. Scrape the bowl and paddle thoroughly using a silicone spatula, to fully incorporate all ingredients.
Step 4Add the flour mixture slowly and mix on low speed until the flour is completely incorporated. If you notice any flour at the bottom of the bowl, use your spatula to finish the mixing process.
Step 5Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. (Alternatively, you may freeze the dough for up to 3 months, then let it thaw on the kitchen counter overnight before proceeding with the recipe.)
Step 6Take the dough out of the refrigerator 2 to 3 hours before you plan to bake the cookies. Once it’s quite soft, heat your oven to 350 degrees. Line two baking sheets with parchment paper. Use a 1/4 cup measure to portion the dough into 2-inch balls. Place on the baking sheets. Slightly flatten each cookie to a 1/2-inch thickness with your palm, then use a fork to do that classic hashtag design on top.
Step 7In a small bowl, combine the remaining 2 1/2 teaspoons paprika, sea salt, 1 tablespoon granulated sugar and 1 tablespoon turbinado sugar. Top each cookie with about 1/2 teaspoon of the paprika mixture.
Step 8Transfer the baking sheets to the oven and bake for 16 to 18 minutes, rotating halfway through until the edges are beginning to turn golden brown and the tops don’t look wet at all.
Step 9Remove the baking sheets from the oven and allow to cool slightly, about 10 minutes, before transferring the cookies to wire racks to cool. Store in an airtight container for up to 5 days.