Preheat oven to 375 and spray mini muffin pan with nonstick cooking spray. Set aside.
In a mixing bowl, add cookie mix, butter and egg and mix until dough forms. This mixture is stiff and after some time it's okay to give up with the spatula and use your hands. Once mixed together, stir in 1/4 cup sprinkles. Knead these in with your hands to make it easier.
Use a 1 tablespoon portion scoop to scoop dough and roll into balls. Place into prepared pan. Use a pastry/tart shaper to press down on the dough to make a divot.
Bake for 8-10 minutes or until light golden brown. Remove from oven. Let set to cool in the pan for 20 minutes. Remove from pan and cool on a wire rack completely.
Divide tub of frosting in half and color one bowl teal and one bowl violet. Spread into the pastry bag fitted with a large star tip, one color on each side. Pipe onto the top of the cookies. Top with remaining sprinkles.
Store at room temperature loosely covered.
Nutrition facts are only an estimate and do not include all the toppings.