In a large mixing bowl, add butter, granulated sugar, brown sugar, and crunchy peanut butter.

Beat with a handheld mixer until light and fluffy.

Add the eggs and vanilla extract, then continue mixing until well combined. Set aside.

In a small bowl, stir together the baking soda and hot water until fully dissolved.

Add this mixture to the cookie dough and mix again.

Add the all-purpose flour and cheesecake pudding mix to the bowl.

Mix until the dough is well combined.

Preheat the oven to 375°F (190°C).

Line baking sheets with baking mats or parchment paper.

Form the dough into 1-inch balls and place them on the baking sheets.

Press down gently with a fork in a criss-cross pattern for that classic peanut butter cookie look.

Bake for 8–10 minutes, or until golden brown.

Let cookies cool on a rack completely.

Melt the candy melts according to package instructions.

Dip half of each cooled cookie into the melted candy, then add sprinkles to the dipped side.

Place cookies on parchment to set. Serve once the coating has hardened.