Peanut Butter–Paprika Cookies

• порції: 20

Інгредієнти

2 cups all-purpose flour

⅓ cup whole wheat flour

1½ tsp. baking powder

1½ tsp. kosher salt

1 tsp. baking soda

3 tsp. smoked paprika, divided

1¼ cups creamy peanut butter

1 cup (2 sticks) unsalted butter, room temperature

¾ cup (packed) light brown sugar

¾ cup plus 1 Tbsp. granulated sugar

2 large eggs, room temperature

2 tsp. vanilla extract

1 Tbsp. raw sugar

1½ tsp. flaky sea salt

Напрямки

Gently whisk all-purpose flour, whole wheat flour, baking powder, kosher salt, baking soda, and ½ tsp. paprika in a medium bowl.

Using a stand mixer fitted with the paddle attachment, cream peanut butter, butter, brown sugar, and ¾ cup granulated sugar 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.

Add eggs and vanilla and continue to beat until combined, about 2 minutes. Scrape bowl thoroughly with a silicone spatula, being sure to reach underneath the paddle.

Slowly add dry ingredients and beat on low speed until incorporated. If you notice any flour at bottom of bowl, use spatula to fold into batter.

Scrape dough onto a big piece of plastic wrap. Wrap dough tightly and chill at least 24 hours.

Let dough sit at room temperature 2–3 hours before you're planning to bake.

Preheat oven to 350°. Line 2 rimmed baking sheets with parchment. Once dough is pretty darn soft, use a ¼-cup measuring cup or #20 (yellow) scoop to portion dough into 2" balls. Arrange on prepared pans. Slightly flatten each ball with your palm, then use a fork to create that classic peanut butter cookie design.

Combine raw sugar, sea salt, and remaining 1 Tbsp. granulated sugar and 2½ tsp. paprika in a small bowl. Top each round with about ½ tsp. paprika mixture.

Bake cookies until edges are beginning to turn golden brown and tops no longer look wet, 16–18 minutes. Transfer cookies to wire racks and let cool.