Step 1

Preheat the oven to 375°F.

Step 2

In mixer with paddle attachment on medium speed, cream together butter and shortening.

Step 3

Add peanut butter, sugars and vanilla and beat on medium-high speed until creamy (be sure to scrape down sides and bottom of the bowl).

Step 4

Add eggs and egg yolk, one at a time, beating well after each addition.

Step 5

Add heavy cream.

Step 6

In separate, medium-sized bowl combine flour, baking soda and salt.

Step 7

With mixer on low speed, slowly add the flour mixture to peanut butter mixture, scraping down the sides as needed.

Step 8

Cover and refrigerate at least one hour (I know, we hate to wait! But it’s important the dough has some chill time before baking).

Step 9

Using a cookie scoop or measuring cup, measure out 1/4-cup-sized measuring cup, scoop large balls of dough onto parchment paper-lined cookie sheet. I put about 6 cookies on a full sized sheet pan leaving plenty of room in between

Step 10

Gently press down on dough to flatten it just a bit to ensure even baking.

Step 11

Bake for 10-13 minutes. The edges will be a perfect golden brown. There’s no guesswork with these!

Step 12

Allow to rest on the cookie sheet for 5 minutes before transferring to wire rack to fully cool.