It has to be Skippy Super Crunch.
Depends.
For sandwiches, I like it crunchy, the more bits, the better - there are a couple of ‘whole nut’ varieties here in the UK, made without removing the papery red husks of the peanuts; they are good.
But I do like to keep a jar of smooth (we don’t call it creamy here) in the cupboard for culinary purposes (plus my kids won’t eat the crunchy sort*); sometimes I’ll stir a tablespoon of it into noodles with some chilli sauce.
*Which is odd, because they’ll eat whole peanuts.
I stand corrected. We call it “smooth” here as well. Just shows how often I buy that version.
Crunchy! Yum! I’ll eat the boring, non-crunchy style if it’s all that’s available, but given the choice, crunchy all the way.
Creamy. I am a firm believer in the notion that peanuts, and peanut products, must be eaten as singular entities. Reese’s cups? Uh-uh. Snickers? No way. Rocky Road? Get that away from me. Peanut butter & jelly? Yes, but only because jelly is so boldly contrasted to the “essence of peanut” that the flavors remain distinct rather than blending. Trail mix? Nope. Peanut brittle? Negatory.
Apply this concept to crunchy peanut butter – where you have processed peanut flavor combined with the staunch pure wholeness of actual nut pieces – and you can see why it’s a no-go.
…what? Quit looking at me like that.
I’m with Mangetout on this, I think. As a child I much preferred the crunchy style, but these days I like them both about the same. I do occasionally go through little phases of liking one more than the other, but mostly it depends what I‘m eating it with: for instance, the local baker does a wonderful rough brown bread, and I prefer the smooth peanut butter on that. If it’s soft white bread, I prefer the crunchy.
I usually enjoy smooth PB on a sandwich, but when it’s time to dip the spoon in my personal stash of PB, extra chunky/crunchy is the best!
Yes, I’m lucky I live alone, and never share my peanut butter with anyone. OK, maybe this is one of the 457,000 reasons I live alone, but still 
As previously mentioned, I really should go back to sleep.
I prefer crunchy PB, but in cookies smooth is the way to go.
Roland do you put condiments on hamburgers? Separate salad ingredients? Object to mixed drinks?
I like the smooth stuff for sammiches. MMMM… PB & J and PB and Banana sammiches! I like to use the crunchy kind to make peanut butter cookies. I find a small jar of crunchy is just right for cookies. I get the five gallon drum size of smooth though cause it will get eaten before it goes stale.
I think one of the reasons I got so attached to ACBG (the current squeeze) is our mutual fondness for smooth peanut butter. Who know licking peanut butter off somebody’s finger, etc. could be so sexy? 
flinches
Jif Creamy.
Hmm. Well…
They do put peanuts in the salads at Olive Garden, but I’m not really a salad guy anyway, so it’s not much of a problem for me.
When it comes to hamburgers, though…to be honest, I’ve never really been sure whether you’re supposed to put the peanut butter directly on the top bun, or on the burger itself right before you add the cheese. Or do you just grind the peanuts up with the meat before grilling? Ah well, my little quirk would probably keep me from enjoying the wonders of the Double Peanutburger anyway.
As far as the mixed drinks go, I can’t say as I’ve ever sampled that Peanut liqueur. Or is it a schnapps? Some variant of Grand Marnier, perhaps, or maybe Peanut Pucker? Regardless, if I ever do have the opportunity to try it, I’ll abide by my little peculiarity and take a shot straight up. Unless, of course, they have a jelly-flavored mixer. That might actually be quite nice.
If I could get natural peanut butter in crunchy style at my market, I would. Since I can’t, smooth for me. Natural smooth beats out “normal” smooth or crunchy any time, though. Can’t believe it took me so long to discover it…now I go through a jar every week or so. Dang, now I know what I’m having for lunch…
Each has their place. Trust me when I tell you that crunchy has no business topping pancakes. Peter Pan, schmooth, however is sublimely perfect for this purpose. Cruchy makes the best cookies and PB&J. Smooth is better with bananas.
Always Peter Pan.
Natural smooth - only ingredient is peanuts. Grew up with Skippy as the only kind in my house.
I do want to do some baking though, and I’ll have to figure out if I want to buy the other kind for it - not sure if natural throws off the balance. I have seen a couple recipes using natural, though, that I am dying to try.
Susan
Dunno why, but I always hated the crunchy. For me, it has to be creamy.
Smooth all the way - crunchy is just incompletely finished the process of becoming peanut butter.
I am in total agreement.
There is only one peanut butter for me, and that is Smooth/creamy Jif.
As a child it was crunchy only. Today it is creamy. Jif is the best, although I’ve been experimenting with the ‘natural’ kinds lately (it’s just a matter of getting used to it). I’ll dab some PB and a few sprinkles of chocolate chips into morning oatmeal.
Me three. Jif Creamy: Natures Perfect Food. If it wasn’t around, I’d have to invent it. #1 on my list of Five Food Items You Would Take to a Desert Island. The Food I HAVE to Eat Even When Not Hungry.
Yeah, I’ve got issues. 
I no longer eat much bread, or peanut butter for that matter…but the crubcier the better, was my choice.
I like to tease my smooth-loving friends by saying that I preferred the crunchy, as then it was impossible to tell which was peanut fragment, and which was insect fragment.
FDA “defect standards” for peanut butter (spoliered for the squeamish):
[spoiler]Insect filth
(AOAC 968.35) Average of 30 or more insect fragments per 100 grams
Rodent filth
(AOAC 968.35) Average of 1 or more rodent hairs per 100 grams
DEFECT SOURCE: Insect fragments - preharvest and/or post harvest and/or processing insect infestation, Rodent hair - post harvest and/or processing contamination with animal hair or excreta, Grit - harvest contamination
SIGNIFICANCE: Aesthetic
[/spoiler]