Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
Step
2
In large bowl, beat cookie mix, melted butter and egg with electric mixer on medium speed to a thick dough.
Step
3
Scoop dough into rounded tablespoons, and roll in cinnamon sugar that came with cookie mix. Drop 2 inches apart on cookie sheet. Bake 8 to 9 minutes or until edges just begin to turn golden. Remove from cookie sheet; cool completely.
Step
4
In small bowl, mix frosting and milk to a thick but pourable glaze. Transfer to small resealable plastic food-storage bag, and cut small hole in one of the corners. Pipe a border around edge of each cookie, then dip into sprinkles.
Step
5
Pipe small dollop of frosting on top of each peanut butter cup candy, and place top side-down on center of each cookie. Let stand about 20 minutes for frosting to set.
Feel free to use other candy for sombrero tops in place of peanut butter cups, if desired.
