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Crush 10 cookies, including the cream middle, in the blender. Combine crushed cookies and melted butter.
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Grease a mini muffin tin.
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Fill 16 cups 1/3 of the way with crust, packed tightly.
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Melt chocolate in the microwave on 50% power for one minute and stir. If not completely melted continue melting on 50% power for 20 second intervals.
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Add peppermint extract and mix well.
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Mix in whipped topping until combined thoroughly.
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Fill cups the rest of the way with topping and refrigerate for 6-8 hours until set firm.
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Run a knife along the edge of each pie and slide pies out of pan.
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Top with a Hershey’s Kisses peppermint chocolate. Store covered in the refrigerator until ready to serve.