In a large mixing bowl, cream butter & sugar together until light and fluffy.
Blend in flour and beat until thoroughly combined. Add in the peppermint extract and stir until combined.

Stir in the chocolate chips and crushed candy cane. The dough should resemble wet send, loose, yet will hold together if formed into a ball.

Press the dough into a 13x9" baking dish. Use the back of a glass or measuring cup to compoud the dough into a thick crust.

Bake for 10-15 minutes at 325 F or until the cookies are just beginning to turn golden. These cookies are best when taken out right when they begin to turn. Do not let them turn completely golden brown, they will be too crisp and crumbly.

When you remove the cookies from the oven, allow them to cool for 3-5 minutes and cut while still warm, but do not remove from the pan. Then, allow the cookies to cool completely, then carefully remove them and enjoy!