1. In a medium bowl, whisk together flour with baking soda and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, shortening, and both sugars until light and fluffy (1 to 2 minutes).
3. Add in Eggland's Best eggs, 1 at a time, beating well after each addition.
4. Stir in vanilla.
5. Stir in flour mixture until just incorporated.
6. Add in the 3 cups popcorn and stir by hand 3 or 4 times to mix (just to begin mixing in but not thoroughly).
7. Fold in the candies.
8. Cover dough and chill in the refrigerator for 30 minutes (up to 1 day).
9. Preheat oven to 375° F.
10. Use a 1.5 Tbsp scoop (#40) to scoop dough onto an ungreased cookie sheet 2 inches apart.
11. Bake for 8 to 10 minutes, until edges are golden but tops are not quite browned.
12. Let stand on baking sheet for 2 minutes then remove to a cooling rack to cool completely.
13. Store any leftover cookies in an airtight container up to 3 days.

Recipe Notes:

Substitute your family's favorite movie candy such as gummy bears, peanut butter bites, jelly beans, caramels, or other. Cookie Dough can be frozen: scoop out onto a sheet pan and freeze for 2 hours, then place the cookie dough in a freezer-safe bag. Freeze for up to 2 months and bake as directed, adding 1 to 2 minutes bake time from frozen