Yellow Cake Cookie Dough Balls

  • 1 C flour
  • 2/3 C Yellow Cake Mix
  • 1/4 tsp salt
  • 1/2 C unsalted butter, room temp
  • 1/2 C sugar
  • 1 tsp vanilla extract
  • ~6 oz white chocolate

Cream butter and sugar together, mix the rest in, then slowly mix in water until you get the desired consistency.  Roll them into golfballs, then place in the freezer for an hour.

Melt some white chocolate in a double boiler, and use a spatula to spread it over a doughball, then place on wax paper to cool.  White chocolate stiffens quickly in the boiler, so only add a bit at a time.  Once they thaw, if you manage not to eat some, you can keep on the counter up to a few days, or in the fridge for a week (the dough will be a yummier consistency at room temp).

Adapted from Willow Bird Baking



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