HEAT TREAT FLOUR: See note 1; you can heat treat flour in the microwave or in the oven. Test the flour to ensure it's reached a safe temperature of 165 degrees F. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Use a spoon to spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a butter knife.
DRY INGREDIENTS: Add the spooned and leveled 1 and 1/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda to a medium size bowl and stir. (While we aren't baking this dough, the baking soda gives it an authentic cookie dough flavor; leave it out if desired, just don't forget the salt!)
WET INGREDIENTS: In a large bowl with a stand mixer (or use hand mixers beat), add the 8 tablespoons room temperature (not melted) butter and 3/4 cup peanut butter. Beat until very smooth and creamy, about 2-3 minutes. Add the 1/4 cup white sugar and 1/2 cup + 2 tablespoons brown sugar and beat to combine. Beat for an additional 3-4 minutes or until mixture becomes light, smooth, and fluffy. Add the 2 tablespoons heavy cream and 1 teaspoon vanilla and mix until combined.
COMBINE: Add the dry ingredients to the wet ingredients. Beat until just combined; do not over-mix. Use a spatula to scrape the sides of the bowl as needed. If the dough is at all dry, add in a bit more heavy cream; if it is at all wet, add in a tablespoon or two more of the heat-treated flour.
ENJOY: Stir in any of desired mix-ins and enjoy! We love this dough freshly made, chilled, or even frozen!