Ground roasted peanuts, sometimes with added salt, sugar, and oil. Dense and protein-rich.
Use 1:1
Very similar consistency and fat content. Milder flavour.
1 cup = 258g
Reverse the most common baking lookup.
Useful for small-batch adjustments and spoon measures.
High-volume cup-to-ounce lookup with ingredient density.
For metric volume recipes that need US cup equivalents.
Useful when small spoon measures need weight scaling.
Use 1:1 for the closest starting point.
| cups | grams |
|---|---|
| 1/4 cups | 65.0 grams |
| 1/3 cups | 85.0 grams |
| 1/2 cups | 129 grams |
| 1 cups | 258 grams |
| 1.50 cups | 387 grams |
| 2 cups | 516 grams |
| 3 cups | 774 grams |
| 4 cups | 1032 grams |
Ingredient-specific, density-based conversions for baking
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| USDA FoodData Central | 2 tbsp | 32 g |
| USDA FoodData Central | 1 cup | 258 g |
| King Arthur Baking | 1/2 cup | 135 g |
CupOrGram standardizes on 258 g per cup (16 g per tablespoon, 5 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
Gram-first recipes built on the same measured densities as this page — weigh straight from the recipe, no conversion needed.
Optional shopping references for bakers who want to compare tools and pantry options related to peanut butter.
Essential for cup-to-gram accuracy and repeatable bakes.
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Very similar consistency and fat content. Milder flavour.
Very similar consistency and fat content. Milder flavour.
Nut-free alternative. Note: can turn green when mixed with baking soda (harmless chlorophyll reaction).
Nut-free alternative. Note: can turn green when mixed with baking soda (harmless chlorophyll reaction).
Room temperature (processed) or refrigerator (natural). Lasts 3-6 months after opening.
50% fat, 25% protein. Natural PB separates because it lacks emulsifiers. In cookies, acts as both fat and structure, enabling flourless cookies.
For nut flours: weigh to avoid dry or greasy texture swings.
For seed gels: hydration ratio directly affects binding strength.
For toppings: weight gives consistent coverage and bake color.
Baseline reference: 1 cup peanut butter = 258g. In real kitchens, a practical range is usually 235g-281g per cup (9% band).
Why this happens: cut size, grind consistency, and oil content alter packing behavior.
Figures use the US cup (236.6 ml).1 cup of peanut butter weighs 258 grams.
Almond Butter (1:1), Sunflower Seed Butter (1:1)
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.