Reviews you can trust.

See why.

Reduced-Fat Peanut Butter

We tasted chunky versions of three of the most popular reduced-fat brands to find our favorite.

Published Aug. 1, 2007.

See Everything We Tested

What You Need To Know

In some baking recipes, we found that using reduced-fat peanut butter (which replaces 25 percent of regular peanut butter's fat with stabilizers such as corn syrup solids) allowed us to cut down on fat without sacrificing flavor. But which brand is best?

To find out, we tasted chunky versions of three of the most popular reduced-fat brands three different ways: straight from the jar, spread on white bread, and baked into peanut butter cookies. Although each brand performed admirably, one brand won top honors for its "well-balanced peanut flavor" and "extra-chunky texture." But that doesn't mean we're ready to throw out our full-fat peanut butter. Tasted plain side by side with its full-fat sibling, tasters perceived a "slight graininess" and "unnaturally sweet flavor" in the reduced-fat stuff.

Everything We Tested

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

Reviews you can trust

The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.