1. 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 teaspoon kosher or salt, and 1/2 teaspoon smoked paprika.
2. 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.
3. Stir in the dry ingredients until completely incorporated, making sure to reach down to the bottom of the bowl, as you’ll likely find some unincorporated flour lingering underneath the dough.
4. Scrape the dough into a shallow bowl, cover, and refrigerate for at least 24 hours, or up to 3 days. (The dough can be frozen at this point for up to three months, although I recommend doing it after scooping it in balls, in step #7. Let thaw before baking.)
5. Preheat the oven to 350ºF (180ºC.) Line two baking sheets with parchment paper or silicone baking mats.
6. In a small bowl, mix together the turbinado and granulated sugar, paprika, and flaky sea salt.
7. Scoop the dough into balls about 3/4 inch (2cm) each using a soupspoon and your hands, or a spring-loaded ice cream scoop. 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.
8. Bake the cookies, rotating the baking sheets in the oven midway during baking, until they are golden brown across the top, about 12 to 13 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.