Place condensed milk, peppermint extract and vanilla extract in the bowl of a stand mixer. Add half of the powered sugar while mixer is on low. Continue adding the remainder of the powdered sugar bit by bit until a dough forms.
Sprinkle about 3 Tablespoons of powdered sugar on a piece of parchment paper. Knead the dough a couple of times to make sure everything is well combined. Roll dough into ½” thick circle, keeping powdered sugar on top of the dough to prevent sticking. .
Cut 1 to 1 ½” circles with a cookie cutter or top of a small glass. If dough is too warm and not cutting nicely, place dough in the freezer for 15 minutes and try again. Move peppermint patties to parchment-lined baking sheet. Place in freezer for 15 minutes.
Melt chocolate in microwave in 30 second increments, stirring each time (even if you don’t think you need to) to prevent chocolate from burning. Let sit for 3-4 minutes to cool down slightly. Using a fork, dip peppermint patties into chocolate, flip to coat the other side, and place the chocolate peppermint patties back on the parchment-lined baking sheet. Top with sprinkles if you’d like. Place in the refrigerator for 20 minutes to firm up before eating
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