Move over chocolate, peanut butter has a new love interest and her name is smoked paprika.
You read that right. Paprika.
When you think about it, pairing peanut butter with earthy, slightly spicy paprika makes a whole lot of sense. Think of how much better peanut butter is on toast than just plain bread (toasty and smoky are similar…just go with it). Now, add a little heat. And to that, think of the sandy, crumbly texture of a perfect peanut butter cookie. You picking up what I’m putting down here?
This recipe incorporates smoked paprika is both the dough and on top.
The overall effect is pretty perfect. I found this recipe through David Lebovitz who came across the original recipe in the book Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski.
Since I’ve been baking for a million years and new things are what keep me going, I’m always on the hunt for new flavors. Sometimes flavor combinations aren’t meant to be (I’m thinking of the holiday 2012 pink peppercorn and white chocolate sables…ew). Others you think, ‘where have you been all my life?’ These smoked paprika and peanut butter cookies are definitely the latter.
P.S. Lest you feel bad for chocolate’s new rival, I dare you to make these, throw in some dark chocolate chunks and call it a threesome.
Peanut Butter Paprika Cookies
As seen on David Lebovitz’s blog and originated from Sister Pie: The Recipes & Stories of a Big-Hearted Bakery in Detroit
- To make the cookie dough, in a medium bowl, whisk together the all-purpose and whole wheat flour with the baking powder, baking soda, 1 tsp kosher or salt, and 1/2 tsp smoked paprika.
- In the bowl of a stand mixer fitted with the paddle attachment, or by hand, beat the butter, peanut butter, and the light brown and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, then the vanilla extract, stopping the mixer between adding each egg to scrape down the sides of the bowl.
- Stir in the dry ingredients until completely incorporated, making sure to scrape the bottom of the bowl, as you’ll likely find some unincorporated flour underneath the dough.
- Scrape the dough into a shallow bowl, cover, and refrigerate for at least 24 hours, or up to 3 days (TMH: I scraped everything into a gallon size freezer ziplock patted into rectangle–evenly distributed, the dough chills more quickly and evenly). (Dough can be frozen for up to three months–scoop into balls first.)
- Preheat the oven to 350ºF (180ºC.) Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, mix together the turbinado and granulated sugar, paprika, and flaky sea salt.
- Scoop the dough into balls about (I like using a 1 1/2 TBS scooper). Roll each ball in the sugar and paprika mixture so it’s evenly coated, and place each on the baking sheet so they’re about 2 inches (5cm) apart.
- Bake the cookies, rotating the baking sheets in the oven midway during baking, until they are golden brown across the top, about 8-12 minutes. Remove from the oven and use a spatula to gently tap the tops of each cookie to flatten them slightly, which makes them more attractive, and chewy when cool.