Butterfinger ice cream sandwiches. You Butterfinger fans are drooling already, I can tell.
Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in 1 and one-half of the Butterfinger chips with rubber spatula.
Refrigerate dough for two hours.
When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper and scoop dough into 36-balls using an ice cream scoop onto sheet. Bake 10-12 minutes.
As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.