In a large mixing bowl, beat marshmallow cream, butter, vanilla, and peppermint extracts until smooth. Mix in powdered sugar gradually until combined.

Shape the mixture into small balls, about 1 tablespoon each, then flatten slightly or form into football shapes. Freeze for 2 hours.

Melt dark chocolate wafers according to package instructions. Dip the chilled patties into the melted chocolate, tapping off excess, then place on parchment paper to set.

Optionally, melt white chocolate and pipe laces onto chocolate-coated patties for football shape. Chill until set.

Store in an airtight container at room temperature for up to a week.