In a large bowl add sugars, butter and the crunchy peanut butter and mix using a handheld mixer until light and fluffy. Add egg and vanilla extract and continue mixing until it is combined and set aside.

In a separate small bowl, add the baking soda nad hot water and mix it. once it is well-mixed, add it onto the cookie batter and mix again.

After you finish mixing, in the same bowl, add the flour and the instant cheesecake pudding mix. Then add the dry ingredients into the wet ingredients and mix until well combined.

Preheat oven to 375F, line baking sheets with baking mat and form 1 inch balls and place on mat.

To get the classic peanut butter cookie look, press a fork down and do a criss-cross pattern on top of your cookies.

Bake for 8-10 minutes or until golden brown. Cool on cookie rack.

To decorate, take some candy melts and dip half of the cookie and add some sprinkles on the dipped part of the cookie.