Preheat oven to 275°F.

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.

Add in the remainder of the ingredients, and toss to combine.

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.

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.

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.

Scoop 1-2 tablespoon-sized balls onto a cookie sheet, and chill for at least 2 hours, and up to a week.

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.

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.