Preheat the oven to 350°F. Grease 2 regular size (12 cup) muffin tins with nonstick cooking spray.

Roll each sugar cookie into a ball and place into the muffin tin. Use a tart shaper dipped in flour, or the back of a spoon, to gently press the dough into the pan and onto the sides. Be careful not to make the bottom too thin. Keep the sides higher than the bottom to create an edge on the crust.

Once all muffin tins are full, bake for 10-13 minutes or until golden brown. Remove from the oven and gently press the crust with a tart shaper or back of a spoon to make the divot in the center more pronounced. Let them cool completely in the pan before removing and placing onto a wire rack.

In a small bowl, combine the pudding mix and milk, whisking well until the mixture is thick. Fold in 1 cup of whipped topping and refrigerate for 5 minutes.

Place the chocolate filling into a pastry bag with a snipped 1/2" tip. Fill another pastry bag with the remaining 3/4 cup whipped topping, fitted with a decorative tip. Pipe the chocolate filling into each cookie cup and follow with a dollop of whipped topping.

Top each cookie with chocolate shavings or curls. Serve immediately, or cover loosely and refrigerate until ready to serve.