Cake Batter Truffles
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 16-20
Cake Batter Cookie Dough
  • ½ cup unsalted butter, softened
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1½ cups unbleached all-purpose flour
  • ⅔ cup yellow cake mix (your choice, but I prefer Trader Joe's)
  • ⅜ teaspoon fine sea salt
  • 2 Tablespoons colorful sprinkles
  • 4 Tablespoons water
  • 1-2 Ghirardelli White Chocolate Premium Baking Bars (4 ounces each)
  • ⅓-1/2 cup Fruity Pebbles, plus more for decorating
  • sprinkles for decorating
Cake Batter Cookie Dough
  1. In a medium bowl using an electric hand mixer fitted with the beaters, cream the butter and sugars until light and fluffy (3-4 minutes).
  2. Add the vanilla extract and beat it in until incorporated.
  3. Add the flour, cake mix, salt, and sprinkles and beat until incorporated.
  4. Mix in water 1 Tablespoon at a time until it reaches desired consistency.
  1. Roll cookie dough into small balls, then roll in the Fruity Pebbles.
  2. Place on a parchment-lined baking sheet and refrigerate for at least 1 hour to firm up.
  3. When ready to make truffles, chop the white chocolate bars and melt them in a double boiler, or in a large, microwave-safe bowl (heating at 50% power for 45-second intervals, stirring each time you check on them).
  4. Drop cookie dough balls into the melted chocolate, 1 at a time, and fish out with a toothpick or chocolate dipping fork.
  5. Place back on parchment-lined baking sheet and sprinkle with additional Fruity Pebbles or sprinkles.
  6. Return to refrigerator to firm up, at least 30 minutes.
  7. Best eaten at room temperature. Can be stored in the refrigerator for one week.
Recipe by Poet in the Pantry at