I recently purchased a signed copy of the Sister Pie Cookbook, authored by the owner of the Sister Pie bakery in downtown Detroit. Love the idea of adding smoked paprika to peanut butter cookies. The result is not overpowering–just the right hint of something unique. A must try for adverturous bakers. This recipe was copied by permission of Lisa Ludwinski–the author of the cookbook and owner of the bakery. Thanks Lisa!
"Sister Pie" Peanut Butter Paprika Cookies
Love the idea of adding smoked paprika to peanut butter cookies. The result is not overpowering--just the right hint of something unique. A must try for adverturous bakers. This recipe was copied by permission of Lisa Ludwinski--the author of the cookbook and owner of the Sister Pie bakery in Detroit, Michigan. Thanks Lisa!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons kosher salt
- 3 teaspoons smoked paprika
- 1 cup (2 sticks) unsalted butter, room temperature
- 1-1/4 cups creamy peanut butter
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1-1/2 teaspoons flaky sea salt
- 2 Tablespoons Sugar-Sugar (1 TBSP. granulated sugar + 1 TBSP. turbinado sugar)
Instructions
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Mix the dough: In a medium bowl, whisk together the all purpose flour and whole wheat flour, baking powder, baking soda, kosher salt, and 1/2 teaspoon of the smoked paprika. Set aside.
Place the butter, peanut butter, and brown and granulated 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.
Next add the eggs and vanilla and mix until fully combined, about 2 minutes. Scape the bowl throughly using a silicone spatula, being sure to reach underneath the paddle.
Add 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.
Scrape 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.
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Take the dough out of the refrigerator 2 to 3 hours before you plan to bake the cookies. Once it's pretty darn soft, use a 1/4 cup measure or #20 (yellow) scoop to portion the dough into a 2-inch balls. Place on the baking sheets. Slightly flatten each cookie with your palm, then use a fork to do that classic peanut butter cookie design.
In a small bowl, combine the remaining 2-1/2 teaspoons paprika, the sea salt, and the Sugar-Sugar. Top each cookie with about 1/2 teaspoon of the paprika mixture. Transfer the baking sheets to the oven and bake for 16 to 18 minutes, until the edges are beginning to turn golden brown and the tops don't look wet at all.
Remove the baking sheets from the oven and transfer the cookies to wire racks to cool. Store in an airtight container for up to 5 days.
