In a large mixing bowl using an electric stand mixer with a paddle attachment or a handheld mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Scrape down the sides of the bowl a few times to make sure everything is incorporated.

Add the peanut butter and mix until well combined.

At low speed, beat in the eggs, one at a time, followed by the vanilla extract and heavy cream.

In a separate medium bowl, whisk together or sift together the flour, baking soda, baking powder, cornstarch, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Cover the bowl with plastic wrap or transfer to an airtight container and chill for 2 hours.

Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper or a silicone baking mat.

Using a cookie scoop or tablespoon, divide dough into 12 extra-large cookies. About ¼ cup of cookie dough each. Shape them into balls and roll in granulated sugar to coat.

Place cookie dough balls onto the prepared cookie sheet, spacing them about 2 inches apart.

Use a fork to gently press down on each cookie to create a crisscross pattern. Or, use the bottom of a glass or measuring cup dipped in white sugar to gently press down the center of each dough ball slightly.

Bake for 16-18 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.