In a stand mixer, combine one can of sweetened condensed milk, 1 teaspoon of peppermint extract, and ½ teaspoon of vanilla extract. Mix on low speed for about 2 minutes until well combined. Gradually add half of the powdered sugar, mixing until a soft dough begins to form, approximately another 2 minutes.

Sprinkle 3 tablespoons of powdered sugar onto a clean sheet of parchment paper. Transfer the dough onto the sugared surface and gently knead until it’s uniform and the powdered sugar is absorbed, which should take about 1-2 minutes.

Using a rolling pin, roll the dough out to a thickness of ½ inch ensuring that it doesn’t stick by dusting with additional powdered sugar as needed.

Using a 1 to 1 ½-inch cookie cutter, cut out circles from the rolled dough and place them on a parchment-lined baking sheet. If the dough feels too soft or warm, pop it in the refrigerator for 15 minutes to firm up before cutting.

Once cut, place the baking sheet with the patties into the freezer for about 15 minutes.

In a microwave-safe bowl, break the dark chocolate into small pieces and melt it in short 30-second intervals.

Using a fork, dip each chilled peppermint patty into the melted chocolate, ensuring it is completely coated.

Once all patties are coated, transfer the baking sheet to the refrigerator and chill for 20 minutes, allowing the chocolate to harden completely.