Place butterscotch chips and peanut butter in a microwave-safe bowl. Heat in the microwave for 1 minute; stir until smooth. Set aside to thicken and firm up while you make the dough.

Preheat the oven to 350ºF, and grease a 10-inch cast iron skillet with butter or nonstick cooking spray.

In a medium bowl, whisk the flour, baking soda, and salt together until combined; set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.

With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Remove bowl from the mixer, and stir in peanut butter chips and butterscotch chips by hand.

Press half of the dough into the cast iron skillet. Spoon dollops of the truffle filling evenly over the dough. Take chunks of the remaining dough, flatten slightly, and layer them side by side on top of the truffle filling. Try to cover as much of the truffle filling as possible.

Bake for 25-30 minutes, or until edges are golden. Once removed from the oven, immediately sprinkle more peanut butter chips and butterscotch chips on top. Allow pizookie to cool for at least 20 minutes (for cleaner slices). Slice and serve with a scoop of ice cream, if desired.