In large bowl, cream together the butter and brown sugar. Beat in the Karo®Corn Syrup until smooth. Next add the eggs, vanilla and peppermint extract beating until well incorporated. In a separate bowl, whisk together the flour, baking powder and salt.
Add the dry ingredients to the wet and stir until combined. Gently stir in the white chocolate chips and crush peppermint candies. Cover tightly and chill for at least 2 hours, or overnight.
Preheat oven to 350° F. Form dough into 1 inch balls and place on a parchment lined baking sheet. Bake for 12-14 minutes or until barely browned on the edges. Do NOT overbake. Cookies will continue to bake on the on cookie sheet after they come out of the oven. Let cool on the cookie sheet for 2 minutes before removing to a wire rack to cool completely. Store tightly covered on the counter for 2-3 days or freeze in an airtight container for several weeks.
Serving: 1cookie · Calories: 156kcal · Carbohydrates: 20g · Protein: 2g · Fat: 8g · Saturated Fat: 5g · Polyunsaturated Fat: 2g · Cholesterol: 26mg · Sodium: 101mg · Sugar: 11g