Preheat oven to 375°F. Spray 8 cavities of a muffin pan with cooking spray.
Unroll Crescent Rolls and press the seams together to form one large rectangle.
Spread the butter lightly over the crescent rolls. Sprinkle with sugar and 1/2 cup mint chip pieces. Tightly roll up the sweet rolls from the short end. Cut into 8 equal pieces with a serrated knife and place each roll in the muffin pan.
Bake for about 10 minutes until the rolls are golden.
Melt additional mint chip pieces or chocolate chips and heavy whipping cream in 30 second increments on high power, stirring between each, until melted and smooth. Drizzle over rolls.
Serve warm, cold, or store in an airtight container for up to 4 days. These can also be frozen for up to 1 month.