Make the Dough: In a mixing bowl, combine the condensed milk, peppermint extract, and vanilla extract. Add half of the powdered sugar and beat with a mixer on low speed. Gradually add the remaining powdered sugar until a smooth dough forms. Adjust consistency by adding more powdered sugar (if too sticky) or water (if too dry) as needed.

Roll Out Dough: Sprinkle powdered sugar over a piece of parchment paper. Place the peppermint dough on top and sprinkle with more powdered sugar. Roll the dough into a 1/2-inch thick circle.

Cut Rounds: Coat a 1 or 1 1/2-inch round cookie cutter with cooking spray and cut out circles from the dough. If the dough becomes too soft, place it in the freezer for a few minutes to firm up, then continue cutting.

Freeze Patties: Transfer the peppermint rounds to a parchment-lined baking sheet. Cover and freeze for 20 minutes.

Melt Chocolate: Place the dark chocolate candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring occasionally, until melted and smooth.

Dip Patties: Using a fork, dip each peppermint round into the melted chocolate, coating it completely. Place the coated patties back onto parchment paper and immediately add sprinkles on top.

Cool and Serve: Let the chocolate set completely before serving. Store the patties in the refrigerator until ready to enjoy.