In a large mixing bowl, beat marshmallow cream, butter, vanilla extract, and peppermint extract until fully combined. Add powdered sugar and mix on medium speed until well blended.

Line a large baking sheet with parchment paper. Using about 1 tablespoon of mixture, shape into a ball, then flatten for traditional shape or pinch ends for football shape. Freeze for 2 hours.

Melt dark chocolate wafers according to package instructions. Dip frozen peppermint centers into chocolate, then place back on parchment to set.

Store at room temperature in a covered container.

Optional: Melt white chocolate, pour into a small bag, and pipe laces onto football-shaped patties.