Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
In a medium-size mixing bowl cream together the peanut butter, butter, shortening, brown sugar, granulated sugar, cream and vanilla until fully combined.
Add the eggs one at a time beating well after each addition.
In a separate bowl, sift together the flour, baking soda and salt.
Lower the speed of the mixer adding the sifted dry ingredients gradually beating just until combined. Stop and scrape the sides of the bowl as needed.
Using a 2 oz ice cream scoop to drop rounded dough onto the cookie sheet placing at least 2-inches apart. Use a fork to flatten the tops in a crisscross pattern.
Bake for 12 -14 minutes or until lightly golden. Cool on the pan for 5 minutes then carefully move to a cooling rack to cool completely.
Store at room temperature tightly sealed