Line a cookie sheet with parchment paper and spread flour mix in an even layer.
Bake for 5-7 minutes, use a thermometer to check the temperature, it should reach 160F (72C).
Remove from oven and allow it to cool. Remember, we are heating it, not baking, don’t expect much color change, it should NOT turn golden-brown.
Run it through a sifter to break up any clumps that may have formed while baking.
Cover a cookie sheet with waxed paper and set aside.
Add the flour mix to a large bowl.
Slice butter into small pieces and add to the bowl. Add sugar.
Using a fork, work the butter into the flour and cake mix until fully combined and it resembles smooth cookie dough.
Mix in peppermint extract and gel food coloring until fully combined.
Mix in mini chocolate chips.
Using a 1 tablespoon cookie scoop, scoop batter and roll it into a ball.
Place truffle balls onto the prepared baking sheet. Place into the freezer for 10 minutes before coating with white chocolate.
White Chocolate Coating:
Add white chocolate wafers to a microwave safe bowl and melt for 30 seconds. Stir well and microwave for another 20 or 30 seconds, stir well with a spatula and if there is still chocolate that did not melt, microwave for another 10-15 seconds and stir well.
Using two forks, dip each ball into the melted white chocolate and place on the prepared plate, top with sanding sugar immediately.
Place truffles in the fridge for at least 20 – 30 minutes or until the white chocolate coating hardens.