Peanut butter is one of those staples I always have on hand. I, of course, use it to make peanut butter and jelly sandwiches, spread it on rice cakes with sliced apples, and add it to smoothies. But my favorite way to use peanut butter is to bake peanut butter cookies—they have a nutty, complex flavor and a tender, melt-in-your-mouth texture.
I usually just use whatever peanut butter I have on hand, but I was curious about which kind produces the best results. So I turned to the pros. They all had different preferred brands, but they agreed on one key thing: Don’t use natural peanut butter.
The Experts
The Best Peanut Butter for Cookies
For baking, the professionals all agree that using smooth and creamy peanut butter produces the best results. While natural peanut butter is a great choice for snacking, it’s not as good for baking because it lacks the emulsifiers and stabilizers that regular peanut butter contains. Without them, your cookies and other baked goods can become denser and drier.
“Traditional peanut butter consistently produces a softer, creamier texture in baked goods,” says Vu. “Using natural peanut butter in baking can often cause batters to seize, forming a dense paste that makes it difficult for the batter to come together.” He also notes that natural peanut butter can cause mixtures to separate as the natural oils leach out, resulting in drier baked goods.
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Brook says she’s partial to Peter Pan Creamy Peanut Butter and uses it in cookies, frosting, mousse, and pies. “There are very few times when I break my ‘natural is better’ rule, but peanut butter is one of them,” she says. “I’ve actually tried baking with the fresh-ground peanut butter from the grocery store, but it doesn’t give the peanut butter flavor and texture I want when I’m baking.”
Vu’s preferred brand is Jif Creamy Peanut Butter because its strong roasted peanut flavor is well balanced between sweet and salty. “The creamy texture works well in cheesecakes, mousses, buttercreams, and ice cream,” he says. “It also allows me to control the amount of peanuts I add when I want to incorporate a crunchy element, such as in peanut butter cookies.”
Redd-McIntosh’s favorite is Skippy Creamy Peanut Butter because of the way the peanut butter flavor shines in cakes and cookies.
While the baking professionals I asked have different favorite brands, they agree on the type of peanut butter that works best for baking. For the easiest incorporation, ideal texture, and best flavor, reach for a jar of traditional creamy peanut butter. Save the natural-style peanut butter for snacks, pancakes, smoothies, and savory noodles.
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