Start by lining a baking sheet with wax paper and setting it aside.

In a large mixing bowl, combine softened unsalted butter, white cake mix, and heat-treated all-purpose flour. Blend until the mixture resembles creamy cookie dough, about 3–5 minutes.

Gently fold in watermelon extract and pink gel food coloring until fully incorporated. Stir in mini chocolate chips.

Scoop and roll the mixture into 1-inch balls and place them on the prepared baking sheet. Freeze for about 10 minutes.

Melt the green candy melts in a microwave-safe bowl, stirring in 30-second intervals until smooth.

Dip each truffle into the melted green candy melts and return them to the baking sheet. Refrigerate for 30 minutes to set.

Arrange the truffles on a platter and serve chilled.