For the Frosted Flake Crunch:

1. Preheat oven to 275°F.
2. Add the Frosted Flakes to a large bowl, and crush them up just a bit, so they are roughly 1/2 to 1/4 their original size.
3. Add in the remainder of the ingredients, and toss to combine.
4. Pour the mixture out on a baking sheet and bake in the oven for 20-30 minutes until golden. Allow to cool on baking sheet, then crumble the mixture with your hands.

For the Cookies:

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a couple minutes. Add in the egg and vanilla, and beat on high for 10 minutes, until fluffy and light in color.
2. In a bowl, combine the flour, baking powder, baking soda, salt, and sprinkles. Add this along with the Frosted Flake crunch to the mixer, and mix on low until combined.
3. Scoop 1-2 tablespoon-sized balls onto a cookie sheet, and chill for at least 2 hours, and up to a week.
4. When ready to bake, preheat oven to 375°F. Line a couple baking sheets with silicone baking mats or parchment paper. Place the cookies 3 inches apart (I usually fit 8 cookies on a standard baking sheet). Bake for 8 minutes, until edges are browned and the center is just beginning to turn golden (It’s alright if the middles look a little underdone; they’ll set up as they cool). I bake two sheets of cookies at a time, side-by-side.
5. Allow cookies to cool for 5 minutes on the baking sheet before moving to a wire rack to cool completely. Cookies should stay fresh in an airtight container for at least a week.