In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined. Add in the powdered sugar and mix on medium speed until well blended. It may take a couple of minutes for the mixture to come together into a smooth dough.

Line a large baking sheet with parchment paper. Take approximately 1 tablespoon of the peppermint filling and shape it into a small ball. For traditional peppermint patties, flatten the ball slightly. If you're making football-shaped patties, shape it into a ball and then gently pinch the ends to create an oval. Continue until all the filling is used. Cover the baking sheet with plastic wrap and freeze for about 2 hours, or even overnight, until firm.

Melt the Ghirardelli dark chocolate melting wafers according to package directions. Using a toothpick inserted into each frozen peppermint patty, dip the patty into the melted chocolate. Tap gently to allow any excess chocolate to drip off. Place the coated patty back onto the parchment paper. Repeat this process until all peppermint patties are coated. Since the patties are cold, the chocolate should set within minutes.

If you are making football-shaped patties, melt the white chocolate melting wafers according to package directions. Pour the melted white chocolate into a small ziploc bag and snip a tiny corner off. Pipe laces onto the football-shaped patties. The white chocolate will also set quickly.

Store the homemade peppermint patties at room temperature in an airtight container. Enjoy!