What is the best peanut butter for baking?
Many recipes will specify, and it’s always best to follow the recipe!
Crunchy or creamy? In many cases the decision is ultimately up to you, though creamy peanut butter is slightly more preferred for a lighter, softer end product. Chunky peanut butter can possibly create drier, more crumbly baked goods.
Traditional or natural-style? Unless stated otherwise, use traditional-processed peanut butter (think Jif, Skippy, etc.) instead of natural peanut butter for the best texture. It is possible to substitute natural-style peanut butter in many recipes, just know the results may be different.
I like how you clearly explained the difference between traditional and natural peanut butter, especially the tip about using creamy for softer cookies.
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Perhaps because they contain less (or none) salt than other brands, natural peanut butters generated cookies with an overpowering sweetness slope unblocked.