In a large bowl, beat butter, peanut butter, sugar and brown sugar with an electric beater, once everything is mixed together add in your eggs and mix once again.

Add the flour, baking soda, baking powder and salt and mix once again.

Chill for 1 hour in the fridge.

Once done, preheat the oven to 375 degrees. Line two baking sheets with parchment paper, roll dough into 1 inch balls and place onto paper with 2 inch space in between the balls.

Using a fork, make a criss cross pattern onto the balls, flattening them a bit.

Bake for 10 minutes or under golden brown. Set out to cool once done.

In another large bowl make the buttercream by whipping the butter and peanut butter, add the powdered sugar 1 cup at a time. When everything’s mixed grab a ziplock bag and scoop the buttercream into the bag and zip close, cut one of the bottom edges off with scissors, just a small hole will work.

Once cookies are cooked and cooled completely, place half the cookies upside down and begin piping the buttercream on the bottom of the cookies, grab the grape jelly and spoon about 1 tablespoon worth on top of the buttercream, place a bare cookie on top of the buttercream and jelly to make a sandwich.