Line an 8 inch baking pan with aluminum foil, so that foil hangs over edge of pan for easy removal of fudge.

In a large, heavy bottomed saucepan, heat sweetened condensed milk and chips until chocolate is melted, stirring to combine.

Pour half of fudge in pan, spreading to the edges.

Using a teaspoon, put cookie dough in dollops over the fudge, spreading and pressing to make an even layer. Top with remaining fudge and nuts, pressing nuts into fudge.

Refrigerate fudge until firm. Cut into 3/4 inch squares. Store in an airtight container.

Makes approximately 6 dozen, 3/4 inch squares.