Preheat oven to 350 degrees.

In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.

Add in peanut butter and mix for 1-2 minutes.

Add in egg and vanilla. Mix until combined and clump free.

Combine flour, salt and baking soda in a small bowl.

Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.

Portion dough into 12-16 cookies (depending on how big you would like them).

Add sugar to a small bowl.

Roll each cookie in the sugar and place on a silicone baking mat on top of a baking sheet.

Bake cookies for 10 minutes until lightly golden brown and firm on the edges.

Remove from the oven and let set for 3-4 minutes.

Transfer to cooling rack to cool completely.

Once cool frost half of the cookies with the peanut butter buttercream.

Spread jelly on the other half of the cookies.

Sandwich a jelly cookie and peanut butter cookie together.

Store in an airtight container.

Cream butter and peanut butter in a stand mixer with the paddle attachment until smooth and creamy, 2-3 minutes.

Alternately add powdered sugar and heavy cream. Add more heavy cream if the frosting is too thick to spread.

Set aside until ready to frost the cookies.