Line baking sheet with parchment paper. Set aside.
In a large bowl using an electric mixer, cream together butter and sugar on medium speed until light and fluffy. Mix in milk and vanilla extract; mix until combined.
Stir in flour and salt on low speed until incorporated. Gently fold in sprinkles.
Using a small cookie scoop (2 teaspoons), drop balls onto parchment paper lined baking sheet. Freeze for 30 minutes or until firm enough to handle.
For White Chocolate Coating
In a microwave safe bowl, add chocolate wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until chocolate is completely melted.
Dip cookie dough truffles into chocolate using a toothpick, fork or dipping tool and lightly tap to remove excess chocolate; transfer to parchment paper and immediately add sprinkles. Allow Funfetti Truffles to sit until chocolate hardens. Eat & Enjoy!
Funfetti Truffles should be stored in an airtight container and will keep for up to 1 week.