Crossed-fork tops of peanut butter cookies

I don’tk now. There’s a local chain here in San Francisco called Specialties that doesn’t flatten any of their cookies prior to baking. And their peanut butter cookies are awful for the reasons stated above, uneven texture throughout and often almost just raw dough in the middle. While their other cookies tend to be fine (I don’t think any of them are better than average).

Obviously experimentation is called for.