I suspect it will depend on the recipe, Laurie. You'll definitely get a different texture and flavor with a nut butter substitute, but I suspect in most cases it should workout okay. A little experimentation is definitely warranted, and you might want to begin by replacing only half the butter with nut butter.  I also think you may notice a difference between the way natural nut butters (that separate) and homogenized nut butters perform in your cookie recipes. 

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