Preheat your oven to 350 degrees.
Spray a 24 cup mini muffin tin heavily with cooking spray. Make one inch balls out of the cookie dough and put them in each of the 24 cups.
Bake for 12 minutes or until they are golden. Let them cool completely, then very carefully run a knife around each cookie cup and very very gently remove it from the pan.
Mix together the vanilla pudding mix with a cup and a half of milk until fully combined. Add in the mint and the green food coloring. Put in the refrigerator and let set completely.
Mix together the chocolate pudding mix and a cup and a half of milk until fully combined. Put it in the refrigerator and let set completely.
Very carefully add the mint pudding to one side of a piping bag. Then very carefully put the chocolate on top so it is on the other side of the bag. Pipe it into the cookie cups. (Note: You won't be able to put all the pudding into the bag at once. And you may need to start with a fresh bag rather than adding more pudding to the first bag.)