In a large mixing bowl, beat marshmallow cream, softened butter, vanilla, and peppermint extracts until fully combined. Gradually add powdered sugar and mix on medium speed until the mixture becomes firm and dough-like.

Line a baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, then flatten or pinch to make football shapes. Freeze for 2 hours or until firm.

Melt the dark chocolate wafers following package instructions. Dip the chilled peppermint centers into the melted chocolate and place back on parchment to set.

Optional: Melt white chocolate and pipe laces onto the football-shaped candies. Allow to set.

Store in an airtight container at room temperature. Enjoy!