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

Gradually add the powdered sugar, mixing on medium speed until the mixture is well blended and comes together into a dough-like consistency. This may take a few minutes.

Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, then flatten it into a traditional patty shape. If making footballs, shape into a ball and then pinch the ends. Continue until all filling is used.

Cover the shaped patties with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.

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, dip each frozen peppermint patty into the melted chocolate, allowing excess chocolate to drip off. Place the coated patties back onto the parchment-lined baking sheet. Repeat with all patties.

If using white chocolate for decoration, melt it according to package directions. Pour into a small zip-top bag, snip off a tiny corner, and pipe laces onto the chocolate-coated patties to resemble footballs.

Allow the chocolate to set completely. This should happen quickly due to the cold patties. Store at room temperature in an airtight container.