What kind of peanutbutter should I use when baking peanutbutter cookies?

Question

Should I use peanutbutter that is just peanuts and salt -- the kind you need to stir (the kind that has no added oils and sugar)? Or should I use the more common kind, like Skippy? And would you recommend creamy or chunky? Thanks...

Answer 1

Natural peanut butter is just peanuts smashed. It has the most peanuttiest taste ever! I'd recommend it, of course it comes in smooth, crunch, and really crunchy.

Answer 2

I make cookies for a living, and I can tell you that the natural (ground peanuts and salt) can be made into a great cookie, but you've got to get the proportions right. The name brand commercial stuff is exactly as one early answerer said, "fecal matter". The stuff has been hydrogenated ...meaning that the natural chemical structure of the fats have been altered...this is the trash that plugs up your vessesls...Experiment, and I guarantee that you'll come up with something that far exceeds the usual peanut butter cookie...One other thing, use butter, NOT shortening (same reason as the natural peanut butter versus name brand).
Chunky vs. smooth...it's about texture preference...this is YOUR call, it won't change the overall success or failure of your cookie.

Answer 3

I don't think it matters that much which brand you use. But, one common thing that I always see with peanutbutter cookies is that the flavor always seems to come out with a burnt flavor, just a hint of it. If you know of any peanutbutter that does not give that after taste, use that one. Also, I think it would be fun to use chunky because it would add some interesting texture to a seemingly boring cookie. Don't get me wrong, I still like them!

Answer 4

Peanut Butter Cookies 1 cup peanut butter (chunky or smooth) 1 cup sugar 1 large egg 1 tsp. baking soda Preheat oven to 350. Combine all ingredients in a bowl. Mix thoroughly. Roll into 1 inch balls and place on baking sheet. Dip the tines of a fork into sugar and press down on cookies. Bake for 7-10 minutes or until lightly brown. Remove from oven, allow to cool on pan for 5 minutes then remove to wire rack to cool completely.

Answer 5

Creamy Jiff

Answer 6

I Like peter pan chunky. This might sound a little disgusting but try put chocolate chips in the peanut butter

Answer 7

Consumer Reports rate Kroger peanut butter as best. I like it, but most any kind you like is fine.
Here is my recipe I like (and my grandkids love them) --

Peanut Butter Oatmeal Choc. Chip Cookies

1 cup granulated sugar --1 cup brown sugar, firmly packed
3/4 cup creamy peanut butter – 1 stick butter, softened
2 large eggs, beaten – 3 teaspoon vanilla
2 cups all-purpose flour -- 1/4 cup cocoa powder
2 teaspoons baking powder --1/2 teaspoon salt
1 cup quick-cooking oats --
1 (12 ounce) package chocolate chips
1/2 cup raisins

-- Preheat oven to 375°. In medium bowl, soften butter in microwave, but not melted. Mix softened butter, granulated sugar, brown sugar, and peanut butter until creamy (about 1 minute).
-- Mix in eggs and vanilla. In separate medium bowl, stir together flour, cocoa powder, baking powder and salt. Gradually add to batter, mixing on low speed until blended.
-- Mix in oats, then chocolate chips and raisins.
-- Refrigerate about an hour. Any longer will make oats soggy.
-- Cover baking sheets with parchment paper. Drop heaping tablespoons of batter 3” apart onto baking sheets.
-- Dip fork in flour and flatten slightly into cookies about 2 1/2 inches across and 1/2 inch thick. Bake for 12 to 14 minutes or until tops are barely set when lightly pressed and color is golden. Let stand 5 minutes and slide off the paper unto newspaper to cool completely.
-- Cookies will pop off without sticking. I have tried several sprays but find cookies frequently stick to "non-stick" sheets so I learned to use parchment paper)

Answer 8

Any kind of peanut butter will work. And taste the same, too. Use the chunky if you want nut pieces -- I've made them all the ways you described and they all got eaten.

Answer 9

Regular peanut butter works fine, I like the chunky also, because it adds texture and more crunch to the cookie.

Answer 10

I would recommend chunky Jiff because I like the little peanut chunks in my cookie, especially if they are really soft and chewy! Yummmm