1 roll (16 oz.) refrigerated chocolate chip cookie dough
1/2 c. chopped walnuts
1/2 c. chocolate chips
1/2 c. peanut butter chips

Preheat oven to 350 degrees. Slice dough in rounds 1/4 inch thick. Place slightly overlapping in rows in 13 x 9 x 2 inch pan. Cover bottom completely. Sprinkle walnuts on dough.

Bake 15 minutes until golden brown. Cookie batter will look puffy; do not overbake. Place pan on wire rack. Sprinkle chocolate and peanut butter chips over hot layer. Let stand 3 minutes.

Then spread melted chips to make marbled frosting. Let cookies completely cool. Cut lengthwise in thirds; then crosswise in sixths. Cut each piece diagonally to make two triangles. Store in tightly covered container.

Pillsbury Chocolate Chip Cookie Dough, as currently available, is softer than previously. Placing the roll in the freezer for 10 minutes, or so, makes for easier slicing.