1 (8 ounce) package butterscotch topping
1 (21 ounce) can sweetened condensed milk
1/3 cup white sugar
1/3 cup butter, melted
2 eggs, lightly beaten
1 (3.9 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
2/3 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butterscotch and condensed milk until smooth. Beat in the sugar, one cup at a time, then stir in the butter, one egg at a time.
Drop batter by heaping spoonfuls onto unprepared cookie sheets. Bake in the preheated oven for 8 to 10 minutes, or until a toothpick inserted into the center of the cookie comes out clean. Allow to cool on baking sheet for 1 minute before removing from baking sheet.
To make the topping: In a medium bowl, stir together the remaining 1/2 cup of sugar, 1/3 cup of butter and 1 egg. Whisk together the butterscotch mixture, pudding mix, and whipped topping. Fold in chocolate chips. Spread over cooled cookies.
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