Peanut butter is deficient in lysine, methionine, and threonine. Addition of 7.5% non-fat dry milk (NFDM) increases these amino acids 24.5, 15.0 and 11.0% respectively with a commercial peanut butter as a reference. Addition of hydrolyzed non-fat dry milk (HNFDM) resulted in similar increases for lysine and threonine but only a slight increase for methionine. The experimental peanut butter spreads had intensities for flavor characteristics similar to a commercial butter as a reference. The dry milk components lowered the textural properties. While the dry milk mixtures had acceptable textural properties, the commercial peanut butter was significantly higher in both adhesiveness and spreadability parameters.