Preheat your oven to 350°F (175°C).

In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter for about 2 minutes until smooth and fluffy.

Add the cake mix, eggs, and white chocolate chips to the creamed butter. Mix on medium speed until a thick batter forms, then fold in the chopped macadamia nuts.

Scoop out portions of the dough, around 52g to 54g each, and gently roll them into rough balls (they don't need to be perfectly shaped). Arrange them on a muffin-top cookie tray, or alternatively on a baking sheet lined with parchment paper, ensuring about 3 inches of space between each cookie.

Bake for 13-16 minutes, or until the cookies are set and just starting to crack on the surface.

Allow the cookies to cool slightly before transferring them to a wire rack to cool completely. Enjoy!