When it comes to baking with peanut butter, there's always a lot of discussion over which peanut butter is best. Natural or regular? Chunky or smooth? Today we're going to clear all that up once and for all.
This wide, wide world of peanut butters gets confusing mainly because there are so many options. Far beyond creamy and chunky, there are now "low-sugar," "low-sodium," "trans-fat free," and "minimally processed" varieties. So where to turn when it comes to baking your favorite cookie or bar?
Essentially all peanut butter is comprised of just peanuts and oil. Then many brands will add in sugars, salt, or extra oils to keep their signature blend smooth and perfectly emulsified and flavorful. The main thing you need to consider is simply the "regular" or "natural" designation. For everything other than baking, I use natural peanut butter purchased in bulk. It tends to be thinner than "regular" peanut butter at room temperature, and can separate more easily into the oil and peanut components. I love that it doesn't have any added fillers or sweeteners and just deal with the fact that it needs an extra stir every now and again.
However for baking, I must admit that I use "regular" brands like Skippy or Jiff. I look for a variety without added sugar or salt, so it's as close to the natural state as possible. Why do I go this route if for everything else I choose natural? The oils that separate out in the natural brands usually cause my cookies and bars to spread or just not bake up perfectly. I wish this weren't the case but it is. If you're set on using natural butters anyway, you should plan to increase your baking time just a touch to account for the additional liquid in your peanut butter.
What's your favorite peanut butter to bake with?
Related: Peanut Butter Banana Breakfast Bread Pudding
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Yep, Jiff always works for me!
Absolutely ditto. Bulk bin butters on my toast. Big jar of creamy Jiff in my baking pantry.
I have to partially disagree. I make a salted PB cookie that is AMAZING, and I use natural PB. I think the flavor is superior. That said, I made a peanut butter glaze/frosting for a brownie with natural PB once and it was really gross. So maybe it depends on what you're baking.
Have you ever tried baking with Krema peanut butter? It's fantastic! It doesn't separate, no matter what I'm using it for. Ingredients? Just peanuts. The jar says they have a special way or roasting and grinding that prevents separation. Whatever it is, it works.
I tend to use the freshly ground PB, since it's only peanuts.
I've been using the JIF Natural creamy peanut butter for baking for a while now (http://www.jif.com/Products/Details?categoryId=339&productId=954) and it has worked out really well. I know on the hippie scale that's not suuuuper natural, but it is a bit better for you/less processed than the regular JIF, and the flavor/consistency is great for baking.
Now, if only I could find some recipes that would use my beloved Trader Joe's Almond Butter with Roasted Flaxseeds...
I bake with "natural" PB and have no texture problems. The one thing I do keep a jar of Skippy around for is PB frosting. I just can't get that perfect taste without Skippy creamy.
If your natural peanut butter is too liquid for baking, pour off some of the oil when it's separated and you will have a thicker, firmer product to work with. Also, try freezing the dough prior to baking to prevent spreading. Since natural peanut butters usually don't contain added sugar, you'll probably also have to increase the sugar in the recipe to get the same amount of crispness.
JIFF all the way. I know the natural PB is healthier but I don't like the texture.
The related post on "Peanut Butter Banana Breakfast Bread Pudding" looks awesome. Wish the recipe gave instructions for a casserole size.
You forgot to mention your take on smooth vs. chunky in the piece. I would assume that baking times would change with the chunky, since there are more... well, chunks. Also it would be great to know if adjustments to cooking times or adjustments to ingredients are necessary when opting for the low sodium or low sugar varieties, if those tend to float peoples' boats.
I've never changed the times when using chunky pb versus creamy. We use Peter Pan, as they make the honey roasted chunky that my husband likes the taste of. I do remember baking with natural pb as a child, we used to buy the one you ground in the store. It often had issues, but my mom is no Betty Crocker either.
It's all the palm oil and partially hydrogenated soybean oil in the non "natural" peanut butters that are making your cookies taste like they are baked with Crisco. Because they basically are. Solid shortening holds up better under heat than natural oils and butter.
I second the advice to freeze dough before baking. The hardened oil won't spread as much. It's like the difference between baking with just softened butter or practically melted, too-soft butter. The too-soft, near-melted kind will make your cookies spread and be crispy instead of chewy.
+1 on what vintagejenta said. I don't buy PB with extra sugar and oil normally, so I wouldn't buy it to bake with. I love freshly ground, but it might be too light for baking.