Do you prefer chunky or smooth peanut butter?

I like chunky better, but creamy is more manageable to deal with when making a sandwich.

(A little context: I’m a peanut butter snob. Peanuts, and optionally salt are the only ingredients acceptable. My PB goes in the fridge to prevent separation).

Yes.

A more important distinction is natural versus palm/hydrogenated oil added. Good peanut butter should ideally have one ingredient - peanuts. Maybe salt if we’re feeling frisky. Adding extra oil dilutes the flavor and gives it a texture I actually find slightly off-putting.

I eat peanut butter pretty much daily. In fact, I just had a peanut butter foldover with honey. For me peanut butter is the go to when there’s nothing else that I have the energy or spoons I guess. And for me, it’s creamy all the way. And my preferred brand after having tried many many of them is Skippy.

I wasn’t actually allowed to have anything other than peanut butter freshly ground at the health food store until I was about 11. And then I went to stay with my grandparents for most of a school year, and there were no health food stores in the little town they lived in or even nearby and so I ate peanut butter from a jar. And the one that we usually were able to afford was Skippy. And now when I try the freshly ground stuff, I don’t care for it. I like Skippy. And has the right consistency, it has the right flavor, I never have to mix its oil into it. I know it’s certainly garbage tier for most folks, but I love it.

Bold of you to assume I actually like that abomination known as Peanut Butter. :)

I'm usually not that put off by various textures in food in general, but for some reason, in peanut butter specifically, I have a pretty strong aversion to anything chunky or crunchy. It needs to be smooth for me otherwise it just kinda weirds me out and I can't enjoy it

I enjoy "natural" peanut butter but I mostly eat the oily sugary kind, because I like it more, and also budget reasons, and the sugar content isn't that bad anyway. It's what I grew up on and it's what I crave.

I mostly eat it by itself, or on bread occasionally. I usually just have a spoonful or two a few times a week for a treat, and it's a relatively-healthy nice little boost of protein and nutrients. I avoid most added sugars in products anyway, and this takes the place of "snacking" for me and is very filling

Smooth! We have the technology, why stop when there are still big bits of peanut left?

I like the more natural peanut butter, but more important to me is what I pair it with. No plain old grape jelly for me. I like a good preserve, particularly blackberry.

I don't eat it much, but if I do, I'd like it to be smoother than a smooth thing on smooth day, and also just peanuts.

I have some false teeth on a palette, and crunchy peanut butter is one of the worst things I can have for getting stray shards of hard underneath it.

This combo of high quality peanut butter in super smooth form seems to be quite hard to get here in the British United Kingdom of England. We don't have much of a culture around peanut butter at all. Though I do remember Sun Pat adverts on TV a couple of decades before the turn of the century.

Kraft Smooth is the way.

I looooooove PB, I eat it every day. I understand the people that don't like the processed stuff like Kraft and Jiffy, I was like that too for a while, but with small kids who won't touch it, Kraft Smooth is the delicious compromise.

Interesting thing I discovered when I used to travel extensively to the far east (Japan, Korea, Taiwan, Vietnam, Philippines...). PB is not really a thing out there. I remember the very first time I went, I spend two weeks in Taiwan with no PB and it was rough. When I got to the airport to return to Canada, I found a little store in the terminal that sold Reese's Peanut Butter cups and I bought like 5 of them!

I'm a blanket smooth peanut butter person. However, I have not tried crunchy peanut butter in a while. Last time I had crunchy peanut butter was when I was a kid and I remember not expecting the crunch and not enjoying it. I might give it a try again but I don't want to find I still don't like it and have a jar of peanut butter go to waste.

Smooth all the way, only natural. No extras like sugar, salt, or oils, thank you!

That said, I don't mind the idea of crunchy, but in the past found the crunchy bits to taste stale/off. Even if it was just the particular PB i tried at the time, that's now what I associate crunchy with.

Teddy's 100%. I like both Smooth or Chucky but smooth preferred only cause its easier to spread.

Creamy, Jif by preference but Aldi brand is fine. With jelly or a banana if I'm feeling fancy.

I'm not a snob, PB is not gourmet food or anything to me, it's a childhood comfort food. I don't eat it often but it is nice on a day when no other food sounds good.

Growing up I always ate Peter Pan Crunchy Peanut Butter. As I got older I switched to the natural ones. And a few years ago more brands like that started coming out. Recently tried crunchy peanut butter for the first time in however many years and I forgot how good that shit is. I love a crunchy texture. It’s why I’m so addicted to potato chips.

Another peanut butter snob here, it has to be just peanuts. Either smooth or Chucky is fine, but I tend to do smooth for the versatility.
I usually do Woodstock or Once Again brand.

Grew up on chunky peanut butter and drifted to smooth peanut butter as I got older. I still like chunky, I just don't keep it in the pantry. Always the natural stuff that's 100% peanuts which is also still my preference. I can get two large jars of all natural Kirkland brand from Costco which is nice. I like it with breakfast (on toast, pancakes, and waffles), lunch in a sandwich, or just as a snack by the spoonful. The non-seperating kinds are usually sweetened and feel more like a treat than food to me. Not to hate on them though, I like them a lot! I always enjoy having it while traveling (hotels usually have little jackets of JIF which I like putting on waffles) or at family members' houses.

I also like the utility of the powdered peanut butter. It's easier to mix and incorporate into things like oatmeal or cereal. The taste isn't as good, but it's useful and I use quite a bit of that as well. I suppose I do keep two types of peanut butter in the pantry.

Big chunks, 100% peanuts is the way to go.

Usually chunky. That said, if used as an ingredient in something, or in combination with other ingredients on a sandwich, smooth can be better!

Fairly happy with either really, though having said that I found my true preference recently only to have it taken away again. What I will refer to as "Small Chunk" peanut butter, the brand Meridian's "smooth" peanut butter used to just be a finer version of their "crunchy" one, but not to the extent of say a Sun-Pat.

Sadly and much to my disappointment, they updated the product at some point and it's now much smoother that it used to be.

Chunky, absolutely no question. But I have nothing against smooth either, just a preference. The most important thing is that it be 100% peanuts, absolutely no palm oil or other crap added.

Crunchy natural PB for spreading on bread and eating.

Cheap smooth PB for one specific purpose - when I was growing up, I worked as a golf caddy over the summer. The course I worked at was incredibly wealthy and exclusive, but was also super bare-bones for non-golf-things. When stopping for a break halfway through the round, the only refreshments available were coolers of pop to drink and Saltine crackers to eat, with your choice of cheese or peanut butter as a spread. Because of the timing of the round, there were plenty of days where "Saltines with peanut butter" was my entire lunch, and I can still absolutely demolish a stack of crackers when I'm hungry.

I don't have too much preference between Chunky and Smooth, I think each has its place, but this new trend of making a 'Dark Roast' peanut butter is where it's at. Jif Dark Roast is my personal favourite, but no longer buying do to being Canadian and Jif being American, I'm glad Kraft now has a Dark Roast version but it just isn't as good as the Jif :(

Smooth, it’s more practical. Chunky is nice but when spreading it you use it up faster since you use as much of the “butter” but you get chunks on top. So the chunky jars contain less useable butter overall and run out faster for the same spread area.

Chunky always, but the grocery store nearby only sells creamy, so I'm stuck with it. I could order chunky, but it costs more, so clearly my preference is not that strong. Also, my peanut butter orders in the past haven't been great. Once, at least one of the jars cracked, and it was tedious separating the glass from the peanut butter and cleaning the outside of the still-usable jars. Another time, the peanut butter was a bit stale. It was clear that their direct-from-manufacturer sales were clearing out old stock.

60/40 Adam’s smooth and Adam’s roasted chunky is the way.

Chunky, preferably extra chunky. I typically get the stuff I grind in-store so the only ingredients are peanuts and salt then add my own honey to sweeten it up a bit.

I like the idea of chunky, I usually love crunchy foods, but every time I put it on toast or in a sandwich, I wish I used creamy instead.

I don't really like peanut butter all that much. However! I do love peanuts. Roasted, fried, boiled, salted, unsalted, shelled, unshelled, don't matter. The one time I do like peanut butter is on toast with garlic dill pickle slices, in that case I usually prefer chunky but I'll take whatever's on hand, so long as there's no high fructose corn syrup in it.

Adam's crunchy. No questions asked.

I much prefer crunchy, although I do like both. My favorite is Skippy extra crunch, because that's what I had as a kid.

One bonus use of crunchy: if you have dogs and you need to give them a pill, it's much easier to hide the texture of a crushed up pill in something that already has a crunchy texture than in smooth peanut butter.