Preheat oven to 350°F and line your baking sheets with parchment paper.
In a large mixing bowl cream your butter, sugar and brown sugar until light and fluffy.
Add your vanilla extract, egg, and egg yolk in stir until well combined.
Add your flour, cornstarch, baking soda, baking powder, and salt. Stir until just combined.
Using a cookie scoop, scoop your cookie dough into 1-2 inch balls and place on your baking sheet lined with parchment paper a few inches apart to prevent from spreading into each other.
Bake in the oven at 350 F for 8-10 minutes until edges start to brown. Remove from oven, use a round glass or cookie cutter to scoot around the edges of the cookies to make them round and thicker. Let cool.
To make the whipped cream, add your heavy whipping cream and powdered sugar in a large measuring cup and whip using a milk frother or mixer, until light and fluffy.
To make your chocolate ganache, heat up your heavy whipping cream in the microwave for 1 minute and 30 seconds. Pour over your chocolate chips and let set for 5-10 minutes. Stir until it comes together into a thick chocolate sauce.
To assemble your cookies, start by adding a dollop of whipped cream on each of your cookies. Spread it out leaving a little bit of the edge bare.
Next, add your chocolate ganache and spread over the whipped cream. Sprinkle with Rainbow sprinkles and top with a maraschino cherry. Continue with the rest of your cookies.
Keep refrigerated until ready to enjoy!
Serve, share & Enjoy!!
