Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes.
Add the eggs, vanilla extract, and light corn syrup and mix to combine. Use a rubber spatula and scrape down the sides of the bowl.
Add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined. Scrape down the sides of the bowl as needed to ensure everything gets incorporated.
Using a ¼ cup measuring cup, portion the dough into round balls. Place 6 balls of dough on a baking sheet.
Bake for 10-12 minutes or until edges are and tops are just set.
Remove from the oven and let cool on pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover cookies covered in an air tight container at room temperature for 4-5 days.