In a large mixing bowl, beat marshmallow cream, softened butter, vanilla, and peppermint extract until fully combined. Mix in powdered sugar until the mixture is smooth and thick.

Line a baking sheet with parchment paper. Shape about 1 tablespoon of filling into a ball and flatten slightly. Repeat until all filling is used. Freeze for 2 hours.

Melt dark chocolate wafers according to package instructions. Dip each peppermint into the melted chocolate and place on the parchment. Let set for a few minutes.

Optional: Melt white chocolate and pipe decorative laces or other designs onto finished peppermint patties.

Store in an airtight container at room temperature or in the refrigerator.