Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at starbucks.com. It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.
Mocha Caramel Cookies
MOCHA CARAMEL COOKIES
Starbucks Restaurant Copycat Recipe
1 cup butter, softened
1/3 cup sifted powdered sugar
3 tablespoons granulated sugar
1 teaspoon instant espresso coffee powder or 2 teaspoons instant coffee crystals
1 tablespoon vanilla
3 tablespoons unsweetened cocoa powder
1 2/3 cups all-purpose flour
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
1/2 of a (14 oz.) package vanilla caramels (about 24)
2 tablespoons milk
1/4 cup butter
In a large mixing bowl beat first 3 ingredients with an electric mixer on medium speed until fluffy. Dissolve instant coffee powder or crystals in vanilla; add to butter mixture. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. By hand, stir in any remaining flour. Divide dough in half. Cover; chill about 1 hour or until firm.
On a floured surface, roll one half of dough at a time to 1/4 inch to 3/8 inch thickness. Cut into 3 inch trees, reindeer, or other shapes. Place cookies 1 1/2 inches apart on greased cookie sheets. Bake in a 325 degree oven for 12 to 15 minutes or until set but not over browned. Cool 1 minute on cookie sheet; transfer to wire racks. Cool completely.
Heat and stir chocolate pieces and shortening over low heat until chocolate begins to melt. Remove from heat; stir until smooth. Drizzle over cookies. Let stand until set. Heat and stir the caramels, 1/4 cup butter, and milk over very low heat until smooth. Cool slightly. Drizzle over cookies.