1. Preheat the oven to 350°F and line baking sheets with parchment paper.

2. Cream the softened butter with both sugars in a large bowl until light and fluffy.

3. Add the egg and vanilla extract and beat until combined.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.

6. Fold in the sprinkles and candy-coated chocolates, reserving some for topping.

7. Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.

8. Bake for 9 to 11 minutes until edges are set and centers are still soft.

9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

10. Store in an airtight container at room temperature for up to 5 days.