In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, peppermint, extract, vanilla, and salt until smooth.

Add in the powdered sugar 1 cup at a time mixing until smooth between each addition.

Cover the mixing bowl and place it in the refrigerator to chill for 1 hour.

After chilling, use a medium cookie scoop to measure out even balls of the buttercream mixture and place them on the prepared baking pan.

Refrigerate the balls for 2 additional hours.

Melt the melting wafers (I usually do this in two rounds to keep the chocolate fresh) in a glass.

Dip the buttercreams in the chocolate with a spiral dipping tool, toothpick, or fork until fully coated and place back on the baking sheet.

Add sprinkles after every few you dip because they will begin to harden and won’t stick after a couple of minutes.

Allow the buttercreams to sit at room temperature for about 15 minutes then transfer back to the refrigerator to chill for an additional 30 minutes to harden.

Enjoy or store in the refrigerator in an airtight container.