In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined.

Gradually add the powdered sugar to the wet ingredients, mixing on medium speed until well blended. The mixture may take a couple of minutes to come together and form a dough-like consistency.

Line a large baking sheet with parchment paper. Scoop about 1 tablespoon of the mint filling and shape it into a small ball. Flatten the ball slightly to create the traditional mint patty shape. If making decorative shapes, such as footballs, pinch the ends of the ball.

Continue shaping until all the mint filling is used. Cover the shaped patties with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.

Once the mint patties are frozen, melt the dark chocolate melting wafers according to package directions. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler.

Using a toothpick or a fork, carefully dip each frozen mint patty into the melted chocolate. Allow excess chocolate to drip off, then place the coated patty back onto the parchment-lined baking sheet.

Repeat this process until all mint patties are coated in chocolate. The chocolate should set quickly due to the frozen patties.

If decorating, melt the white chocolate wafers separately according to package directions. Pour the melted white chocolate into a small piping bag or a resealable plastic bag with a tiny corner snipped off. Pipe decorative designs, such as laces for football shapes, onto the chocolate-coated patties.

Allow the chocolate to fully set. Store the finished mint patties at room temperature in an airtight container.