In a large bowl, whisk together the pudding mix and cold milk until thickened.
Gently fold in half of the whipped topping until smooth.
Spoon a layer of crushed Thin Mints into the bottom of each glass.
Add a layer of pudding mixture over the cookies.
Sprinkle with chocolate chips.
Repeat the layers until glasses are filled.
Top with remaining whipped topping and garnish with whole Thin Mint cookies.
Chill for at least 30 minutes before serving.