Peanut Butter Paprika Cookies

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

These Paprika Peanut butter cookies really intrigued me. I really love trying weird different kind of foods and the Sister Pies cookbook hasn’t let me down yet! So I decided to make them. And I can comeback saying I was very pleased by this recipe! The smoked paprika is actually not over powering but a really nice compliment to the cookie profile. They are topped with a sugar mixture, flaky sea salt and smoked paprika, tying everything together!


Makes: 20 cookies, Timebound

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here


  • 2 cups (254g) all-purpose flour
  • ⅓ cup (43g) whole wheat flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp kosher salt
  • 3 tsp smoked paprika (divided)
  • 1 cup (2 sticks) (226g) unsalted butter, at room temperature
  • 1 ¼ cups (336g) creamy peanut butter
  • ¾ cup (150g) light brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1 ½ tsp flaky sea salt
  • 2 tbsp Sugar-Sugar (see note)


  1. Mix 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 smoked paprika. Set aside.
  2. Place the butter, peanut butter, and brown and granulated sugars is the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogenous and paste-like, about 4 minutes. You will see the mixture change from green and wet to fluffy and voluminous.
  3. Next add the eggs and vanilla and mix until fully combined, about 2 minutes. Scrape the bowl thoroughly using a silicone spatula, being sure to reach underneath the paddle.
  4. Add the flour mixture slowly and mix on low speed until the flour is completely incorporated. If you notice any flower at the bottom of the bowl, use your spatula to finish the mixing process.
  5. 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. Alternately, you may freeze the dough for up to 3 months, then I thaw on the kitchen counter overnight before proceeding with the recipe.
  6. Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.
  7. 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 a #20 (yellow) scoop to portion the dough into 2-inch balls. Place on the baking sheets. Slightly flatten each cookie with your palm, then use a fork to do the classic peanut butter cookie # design.
  8. In a small bowl, combine the remaining 2 1/2 teaspoons paprika, the sea salt, and Sugar Sugar. Tap each cookie with about 1/2 teaspoon of 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.
  9. Remove the baking sheets from the oven and transfer the cookies to wire racks to cool. Store in an airtight container for up to five days.

Note: Sugar-Sugar is equal parts turbinado and granulated sugars.

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