1. Start by spreading the flour and cake mix on a baking sheet. Bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let it cool completely.
2. In a large bowl, beat the softened butter and brown sugar until light and fluffy.
3. Mix in the vanilla extract, almond extract, and heavy cream or milk until smooth.
4. Gradually add the heat-treated flour and funfetti cake mix, stirring until fully combined.
5. Fold in the white chocolate chips, milk chocolate chips, pastel sprinkles, and Lindor truffles.
6. Dig in with a spoon and store any extras in an airtight container in the refrigerator for up to one week.

TIP: If you’d like to add more moisture to the cookie dough, add more heavy cream or milk 1 tbsp at a time until the desired consistency. If it’s crumbly and not smooth, add more butter 1 tbsp at a time until you reach your desired cookie dough consistency.