Mix together 6oz sprinkles and 0.35oz all purpose flour. Reserve.
In a bowl on a stand mixer fitted with the paddle attachment, place 1 pound crème cake mix, 4 oz softened butter, 2oz whole eggs, 1 oz corn syrup and mix on 1st speed until a cookie dough forms, 30 seconds- 1 minute. Mix in sprinkle mixture. Using a conventional size muffin pan, treat pan with pan spray. Using a #30 black handled scoop, scoop cookie dough into muffin pan. Make a small depression in the center of each cavity. Bake at 360 ͦF until cookies are set (they will have a depression in the center). Let cool completely and depan.
Pipe fudge icing into the center depression of each cookie cup, top with marshmallows and a candy cane.
To make regular cookies, simply follow the above steps, but bake on flat sheet tray lined with parchment.