Why do peanut butter cookies have fork marks in them?

So people with peanut or peanut butter allergies know that the cookie has peanuts or peanut butter in it.

They can be made either way depending on the recipe. Typical home-baked peanut butter cookies are made from a fairly firm dough that is first rolled into a ball, then flattened by pressing twice with a fork, making a cross-hatch design on the cookie.

A fork, slowly agitating the peanut butter.

yes but it is difficult

Have a cup of cold water and a damp cloth handy. Dip the fork in the water before pressing on the cookies - the fork doesn't need to be very wet though, so shake off any drips. If the fork starts to stick wipe any dough residue off on the cloth then continue.

Peanut Butter Cookies - Hand rolled dough containing peanut butter. Dough is rolled into a ball and then flattened with the tins of a fork. George Washington Carver (1864-1943), an African-American educator, botanist and scientist from Alabama's Tuskegee Institute, began to promote the peanut as a replacement for the cotton crop which had been destroyed by the boil weevil. By 1903, he developed hundreds of uses for peanuts in recipes. In his 1916 Research Bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he has a three recipes for peanut cookies calling for crushed/chopped peanuts as an ingredient. In 1922, Joseph L. Rosefield began selling a number of brands of peanut butter in California. These peanut butters were churned like butter so they were smoother than the gritty peanut butters of the day. He soon received the first patent for a shelf-stable peanut butter which would stay fresh for up to a year because the oil didn't separate from the peanut butter. One of the first companies to adopt this new process was Swift & Company for its E.K. Pond peanut butter - renamed Peter Pan in 1928. In 1932, Rosefield had a dispute with Peter Pan and began producing peanut butter under the Skippy label the following year. Rosefield created the first crunchy style peanut butter two years later by adding chopped peanuts into creamy peanut butter at the end of the manufacturing process. It is not until the early 1930s that peanut butter was listed as an ingredient in cookies. The 1931 edition of Pillsbury's Balanced Recipes contains a recipe for Peanut Butter Balls. It instructs the cook to roll the dough into balls and press them down with the tines of a fork. This practice is still common in America today.

Ingredients 1 c Peanut butter 1 c Sugar Egg Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size.

There are two ways that you can do it, you can either put the fork marks in the beginning (least hassle) which works great, or halfway through baking you can take out the cookies and put the fork mark in them then. But i would recommend doing the fork marks before hand.

Sure you can!!! Here is a recipe for eggless peanut butter cookies!!! EGGLESS PEANUT BUTTER COOKIES 1 c. tub butter 1 c. sugar 1 c. brown sugar, firmly packed 5 tbsp. skim milk 1 tsp. vanilla 1 c. peanut butter 2 c. flour 2 tsp. baking soda Thoroughly cream butter, sugars, milk and vanilla. Stir in peanut butter and add dry ingredients. Drop from a teaspoon onto an ungreased cookie sheet. Press down with a fork. Bake at 350 degrees for 15 minutes I changed the recipe a bit- splenda brown sugar and reg splenda substituted for sugars and then added choc chips-semisweet also used 2% milk turned out great! I also changed the recipe i substituted almond milk for the regular milk. turned out great also.

NOT a spoon, fork, knife, spork, spife, or a knork

Simple peanut butter cookies can be easy. Preheat your oven to 350 F. Grease your cookie sheets! Mix 2 cups of peanut butter (crunchy if you like nuts), 2 cups white sugar, 2 eggs, 2 teaspoons baking soda, 1 pinch of salt, and 1 teaspoon of vanilla extract. Roll dough into 1" balls. place about 1 1/2" apart. Take a fork and make the traditional criss-cross shape. Bake 8-10 minutes. Cool. Enjoy!!!

Ingredients 1 cup butter 1 cup brown sugar 1 cup sugar 2 each eggs 1 cup peanut butter 3 cup flour 2 teaspoon baking soda 1/4 teaspoon salt Preheat oven to 350. Combine butters and sugars, add vanilla and eggs. Add dry ingredients and shape into 1 inch balls. Place on cookie sheet and make criss-cross design with fork. Bake for 10 minutes.

Ingredients 1 c Butter or margarine Softened 1 c Light brown sugar 1 c Granulated sugar 2 lg Eggs; well beaten 1 c Peanut butter 3 c Flour 2 ts Baking soda 1/4 ts Salt Heat oven to 350 degrees. Beat butter (or margarine) until creamy. Add the 2 sugars, and beat until well blended. Add the eggs, and beat until smooth and light; then add the peanut butter, and mix well. Combine the flour, baking soda and salt. Add to the peanut butter mixture, and beat well. Roll dough into small balls, and place on ungreased cookie sheets. Press each cookie with the back of a fork (in a criss-cross design) dipped in flour, if it sticks to dough. Bake 8 to 10 minutes, or until edges are SLIGHTLY brown. Remove from sheet to cool and crisp, before storing. Makes about 120 cookies. (I make mine twice as big...and usually get about 60 cookies.) These cookies freeze well.

I don't think that you can----Yes, you can. Magical Peanut Butter Cookies (by Paula Deen) Ingredients 1 cup peanut butter, creamy or crunchy 1 1/3 cups baking sugar replacement (recommended: Splenda) 1 egg 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan. (Regular white sugar also works in this recipe.)

Try this recipe: OLD FASHIONED PEANUT BUTTER COOKIES INGREDIENTS 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup unsalted butter, softened 1 cup packed brown sugar 1 cup white sugar 2 eggs 2 cups peanut butter chips 1 cup peanut butter 2 teaspoons vanilla extract DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in a medium bowl. In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips. For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops. Bake cookies until dry on top, about 15 minutes. Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

Ingredients 1 c Shortening 1 c Peanut butter 1 c Sugar 1 c Brown sugar 2 Eggs 2 3/4 c Flour 2 ts Soda 1 ts Baking powder 1/2 ts Salt Mix all to - gether and form into small balls and flatten with fork. Bake in 350 oven 12 - 15 minutes

This Peanut Butter cookie recipe is wheat free.It is very easy. First, Pre-Heat your oven to 350*, What you will need is... 1 Cup of Peanut Butter 1 Egg 1 Cup Of Surgar Put that all in a big bowl.Then Get out your sugar put some on a plate. Then Make the size of the cookie you want after you done that roll it in the sugar.Then, Put it on the pan and then get a fork and put to crosses on the cookie that will help it bake. Then, Put it in the oven for 8min then check on it after 8min if it is good take it out let it cool down but if still un-baked put it in the oven for another 5min ect... Then ENJOY!

Ingredients 1 1/2 c Peanut butter 1 c Peanuts; chopped 1 c Sugar 2 Unbeaten egg whites 1 Peanuts Combine peanut butter and sugar and blend well. Add egg whites, mixing thoroughly. Stir in chopped peanuts. Roll into walnut-sized balls. Place on ungreased baking sheet. Flatten with fork. Press whole peanuts on top of each cookie and bake at 375 10-12 minutes. Cool slightly before removing from pan. Makes about 3 dozen.

* 1 cup unsalted butter * 1 cup crunchy peanut butter * 1 cup white sugar * 1 cup packed brown sugar * 2 eggs * 2 1/2 cups all-purpose flour * 1 teaspoon baking powder * 1/2 teaspoon salt * 1 1/2 teaspoons baking soda # Cream together butter, peanut butter and sugars. Beat in eggs. # In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. # Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Ingredients 1 ea Yellow or White Cake Mix 1 c Peanut butter 1/2 c Oil (1/3 c works okay) 2 tb Water 2 ea Eggs Mix well by hand. Drop by teaspoon 1 inch apart on an ungreased cooky sheet. Criss cross with a fork dipped in water. Bake 12 to 15 minutes at 350~. Remove immediately. Makes 3 to 4 dozen.

Ingredients: 1 cup of sugar, 1/4 cup additional to roll cookies. 1 stick of butter, at room temperature 1 egg 1 cup of smooth peanut butter 1 teaspoon of vanilla 1/2 teaspoon of salt 1/2 teaspoon of baking soda 3/2 cups of flour Directions: Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until its smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then, roll in sugar. Place on baking sheet and flatten with a fork. Bake for 12-15 min.

Ingredients 1 c Butter or margarine 1 c Light brown sugar 1 c Granulated sugar 2 lg Eggs; well beaten 1 c Peanut butter 3 c Flour 2 ts Baking soda 1/4 ts Salt Heat oven to 350 degrees. Beat butter until creamy. Add the 2 sugars, and beat until well blended. Add the eggs, and beat until smooth and light; then add the peanut butter, and mix well. Combine the flour, baking soda and salt. Add to the peanut butter mixture, and beat well. Roll dough into small balls, and place on ungreased cookie sheets. Press each cookie with a fork, dipped in flour to make criss-cross design. Bake 8 to 10 minutes, or until edges are slightly brown. Remove from sheet to cool and crisp, before storing. These freeze well.

Ingredients 1 c Butter Or Regular Margarine 1 c Sugar 1 c Brown Sugar; Firmly Packed 2 Eggs; Lg 1 c Peanut Butter; Crunchy Style 1 ts Vanilla 3 c Unbleached Flour; Sifted 2 ts Baking Soda 1/4 ts Salt PEANUT BUTTER FILLING- 1/2 c Peanut Butter; Crunchy Style 3 c Confectioners' Sugar; Sifted 4 tb Milk 1 ts Vanilla Cream the butter, sugar and brown sugar together in a mixing bowl, using an electric mixer at medium speed, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the peanut butter and vanilla. Sift the flour, baking soda and salt together and stir into the creamed mixture. Form the mixture into 1-inch balls. Place about 2-inches apart on greased baking sheets. Press with floured fork, making a criss-cross pattern on each. Bake in a preheated 375 degree F. oven for 8 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. When completely cooled, spread one cookie with the peanut butter filling and top with another cookie making a sandwich. Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING: Mix all of the ingredients in a medium bowl and beat with an electric mixer at medium speed until smooth and creamy.

INGREDIENTS">INGREDIENTS">INGREDIENTS 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup butter, room temperature 1/2 cup peanut butter 1 egg 1 1/4 cup flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt METHOD">METHOD">METHOD 1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture. 2 Wrap dough in plastic and refrigerate at least 3 hours. 3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. Makes about 2 dozen cookies. For chewier cookies, bake at 300°F for 15 minutes. More peanut butter cookie recipes below. Prep Time: 12 minutes Total Time: 12 minutes Ingredients: 1 1/4 cups flour, sift or stir before measuring 1/2 teaspoon salt 1 teaspoon baking powder 1/2 cup shortening 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup light brown sugar, packed 1/2 teaspoon vanilla 1 egg Preparation: Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake peanut butter cookies at 375° for about 10 to 12 minutes.

Ingredients 1 1/2 c Unbleached All-Purpose Flour 3/4 ts Baking Soda 1/4 ts Salt 1/2 c Butter Or Margarine 1 c Peanut Butter 1/2 c Granulated Sugar 2/3 c Brown Sugar; Packed 1 lg Egg 1 ts Vanilla Extract Stir the flour, baking soda, and salt together, blending well, and set aside. In a large mixing bowl, beat the butter and peanut butter together for 30 seconds. Add the sugars and beat until fluffy. Add the egg and vanilla, beating well. Add the dry ingredients and blend well. Shape the dough into 1-inch balls and place on ungreased cookie sheets. Press in a crisscross pattern using a fork and flattening the balls. Bake in a preheated 375 Degree F. oven for about 10 minutes. Yield: About 4 dozen cookies