Introduction: Craving a Sweet Treat Without Turning on the Oven?
Ever wished you could whip up a batch of delicious cookies without heating up the kitchen? These No Bake Salted Caramel Cookies are your answer! Imagine the gooey sweetness of butterscotch, the rich crunch of toffee, and a hint of sea salt all coming together in a chewy, chocolatey treat. Perfect for hot summer days, quick snacks, or last-minute dessert needs, these cookies are super easy to make and absolutely irresistible. Ready to create a sweet, salty masterpiece in just minutes? Let’s dive into this no-bake recipe that’s sure to become a favorite!
Overview: Why No Bake Salted Caramel Cookies Are a Must-Try
These No Bake Salted Caramel Cookies are a dreamy blend of sweet, salty, and chewy goodness. With butterscotch pudding mix for a caramel-like flavor, oats for texture, and a touch of sea salt to balance it all, they’re a perfect treat for any occasion. What makes them special? They require no baking, come together in about 20 minutes, and are versatile enough to tweak for any taste. Plus, they’re a lighter dessert option since you can control the portion size.
- Time Requirement: About 20 minutes prep, plus 15–30 minutes chilling.
- Difficulty Level: Super easy! No baking skills needed—just stir and scoop.
- Why It’s Special: These cookies are quick, no-bake, and healthier than many baked desserts with oats for fiber and smaller portions for moderation.
This recipe is perfect for busy days or when you’re craving something sweet without the fuss. Let’s get started!
Essential Ingredients
Here’s what you need to make these delicious No Bake Salted Caramel Cookies. Each ingredient adds to the perfect mix of flavors and textures.
- Granulated Sugar (2 cups): Sweetens the cookies and helps create a gooey base.
- Butter (3/4 cup, 1 1/2 sticks): Adds rich, buttery flavor and binds the mixture.
- Evaporated Milk (2/3 cup): Creates a smooth, creamy texture for the cookie base.
- Instant Butterscotch Pudding Mix (3.4 ounces): Brings the signature caramel-like flavor.
- Quick Oats (3 1/2 cups): Adds chewiness and heartiness, plus some fiber.
- Salt (dash, plus sea salt for topping): Balances the sweetness and adds a trendy salty kick.
- Semi-Sweet Chocolate Chips (1 cup): Adds melty, chocolatey goodness.
- Toffee Chips (1/2 cup): Brings a crunchy, caramelized crunch.
Substitutions and Variations
- Sugar: Swap for brown sugar for a deeper, molasses-like flavor.
- Butter: Use vegan butter or coconut oil for a dairy-free version.
- Evaporated Milk: Substitute with coconut milk for a dairy-free option or regular milk in a pinch.
- Pudding Mix: Try vanilla or caramel pudding mix if butterscotch isn’t available.
- Oats: Use old-fashioned oats for a chewier texture, but they may need a bit more cooling time.
- Chocolate Chips: Swap for milk chocolate, white chocolate, or peanut butter chips.
- Toffee Chips: Replace with chopped nuts like pecans or almonds for crunch.
Step-by-Step Instructions
Making these No Bake Salted Caramel Cookies is a breeze! Follow these steps for a perfect batch every time.
Step 1: Prep the Setup
- Line a baking sheet with parchment paper or wax paper to prevent sticking.
- Measure out 3 1/2 cups quick oats and set aside.
- Place 1 cup semi-sweet chocolate chips in the freezer to keep them from melting too much when added later.
Tip: Freezing the chocolate chips helps them hold their shape when mixed into the warm cookie mixture.
Step 2: Cook the Base
- In a medium saucepan, combine 2 cups granulated sugar, 3/4 cup butter, a dash of salt, and 2/3 cup evaporated milk.
- Stir frequently over medium heat until the mixture comes to a full rolling boil (bubbles that don’t stop when stirred).
- Boil for 30 seconds, stirring constantly to prevent burning.
Tip: Use a medium saucepan to avoid overflow, and keep stirring to ensure even cooking.
Step 3: Add Oats and Pudding
- Remove the saucepan from heat.
- Stir in 3 1/2 cups quick oats and 3.4 ounces instant butterscotch pudding mix.
- Let the mixture sit for 2–3 minutes to cool slightly.
Tip: Cooling slightly prevents the chocolate chips from melting completely when added.
Step 4: Add Chocolate and Toffee
- Add 1 cup semi-sweet chocolate chips (from the freezer) and 1/2 cup toffee chips to the mixture.
- Gently and quickly stir to combine, being careful not to overmix so the chocolate chips stay intact.
Tip: Stir just enough to distribute the chips evenly—overmixing can make the cookies too chocolatey and soft.
Step 5: Shape the Cookies
- Use a cookie scoop or tablespoon to scoop the mixture and drop onto the prepared baking sheet.
- Sprinkle a pinch of sea salt over each cookie while they’re still warm.
Tip: A cookie scoop makes uniform cookies, but you can use a spoon for a rustic look.
Step 6: Chill and Set
- Let the cookies sit on the baking sheet for 15–30 minutes to cool and set. You can refrigerate them for faster setting, about 10–15 minutes.
Tip: If it’s warm in your kitchen, chilling in the fridge ensures the cookies firm up nicely.
Assembly: Building the Perfect Cookies
Assembling these No Bake Salted Caramel Cookies is all about getting that perfect chewy texture and sweet-salty balance. Here’s how to make them shine:
- Prep the Base: Line your baking sheet with parchment or wax paper for easy removal and cleanup.
- Mix Carefully: Stir the oats and pudding mix into the hot base just until combined to keep the texture chewy.
- Add Chips Quickly: Fold in the chocolate and toffee chips gently to keep some chips whole for bursts of flavor.
- Scoop Evenly: Use a cookie scoop for uniform cookies, or drop by spoonfuls for a homemade vibe.
- Sprinkle Salt: Add a pinch of sea salt to each cookie for that trendy sweet-salty contrast.
Presentation Tips:
- Arrange on a pretty plate or in a tin for gifting—they look adorable!
- Drizzle with a little extra melted chocolate for a fancy touch.
- Serve with coffee or milk for the ultimate treat experience.
Storage and Make-Ahead Tips
These cookies stay fresh and delicious with proper storage. Here’s how to keep them perfect:
- Storing Leftovers:
- Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week.
- Freeze for up to 3 months in a freezer-safe container, layered with parchment paper to prevent sticking. Thaw at room temperature for 1–2 hours.
- Reheating: No reheating needed! Serve at room temperature or chilled for a firmer texture.
- Make-Ahead Tips:
- Prep the dry ingredients (oats, pudding mix) and measure them out a day ahead.
- Make the cookie mixture (without chocolate and toffee chips) and store in the fridge for up to 24 hours. Add chips and scoop when ready.
- Freeze scooped, unbaked cookies on a tray, then transfer to a freezer bag for up to 3 months. Let them set at room temperature for 15–30 minutes.
Tip: In humid weather, store in the fridge to keep the cookies from getting sticky.
Recipe Variations
These No Bake Salted Caramel Cookies are easy to customize. Here are some fun ideas to try:
- Peanut Butter Twist: Swap half the butterscotch pudding mix for peanut butter pudding mix and use peanut butter chips instead of chocolate.
- White Chocolate Dream: Use white chocolate chips and add 1/4 cup shredded coconut for a tropical vibe.
- Nutty Crunch: Replace toffee chips with chopped pecans, almonds, or hazelnuts.
- Mocha Magic: Add 1 teaspoon instant coffee granules to the boiling mixture for a coffee-caramel flavor.
- Gluten-Free Version: Use gluten-free oats and a gluten-free pudding mix.
Tip: Try drizzling with caramel sauce instead of extra chocolate for an even stronger caramel flavor.
Conclusion: Sweet, Salty, and Oh-So-Easy
No Bake Salted Caramel Cookies are the perfect treat for when you want something sweet, quick, and totally delicious. With their chewy oats, rich butterscotch flavor, and a sprinkle of sea salt, they’re a crowd-pleaser for kids and adults alike. Whether you’re making them for a party, a quick snack, or a gift, these cookies are sure to impress. Play with the variations, share them with friends, and enjoy every sweet-salty bite. What’s your favorite way to make these cookies special? Share your ideas in the comments and let us know how they turned out!
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No Bake Salted Caramel Cookies
Description
Ever wished you could whip up a batch of delicious cookies without heating up the kitchen? These No Bake Salted Caramel Cookies are your answer! Imagine the gooey sweetness of butterscotch, the rich crunch of toffee, and a hint of sea salt all coming together in a chewy, chocolatey treat. Perfect for hot summer days, quick snacks, or last-minute dessert needs, these cookies are super easy to make and absolutely irresistible
Ingredients
Here’s what you need to make these delicious No Bake Salted Caramel Cookies. Each ingredient adds to the perfect mix of flavors and textures.
- Granulated Sugar (2 cups): Sweetens the cookies and helps create a gooey base.
- Butter (3/4 cup, 1 1/2 sticks): Adds rich, buttery flavor and binds the mixture.
- Evaporated Milk (2/3 cup): Creates a smooth, creamy texture for the cookie base.
- Instant Butterscotch Pudding Mix (3.4 ounces): Brings the signature caramel-like flavor.
- Quick Oats (3 1/2 cups): Adds chewiness and heartiness, plus some fiber.
- Salt (dash, plus sea salt for topping): Balances the sweetness and adds a trendy salty kick.
- Semi-Sweet Chocolate Chips (1 cup): Adds melty, chocolatey goodness.
- Toffee Chips (1/2 cup): Brings a crunchy, caramelized crunch.
Substitutions and Variations
- Sugar: Swap for brown sugar for a deeper, molasses-like flavor.
- Butter: Use vegan butter or coconut oil for a dairy-free version.
- Evaporated Milk: Substitute with coconut milk for a dairy-free option or regular milk in a pinch.
- Pudding Mix: Try vanilla or caramel pudding mix if butterscotch isn’t available.
- Oats: Use old-fashioned oats for a chewier texture, but they may need a bit more cooling time.
- Chocolate Chips: Swap for milk chocolate, white chocolate, or peanut butter chips.
- Toffee Chips: Replace with chopped nuts like pecans or almonds for crunch.
Instructions
Step 1: Prep the Setup
- Line a baking sheet with parchment paper or wax paper to prevent sticking.
- Measure out 3 1/2 cups quick oats and set aside.
- Place 1 cup semi-sweet chocolate chips in the freezer to keep them from melting too much when added later.
Tip: Freezing the chocolate chips helps them hold their shape when mixed into the warm cookie mixture.
Step 2: Cook the Base
- In a medium saucepan, combine 2 cups granulated sugar, 3/4 cup butter, a dash of salt, and 2/3 cup evaporated milk.
- Stir frequently over medium heat until the mixture comes to a full rolling boil (bubbles that don’t stop when stirred).
- Boil for 30 seconds, stirring constantly to prevent burning.
Tip: Use a medium saucepan to avoid overflow, and keep stirring to ensure even cooking.
Step 3: Add Oats and Pudding
- Remove the saucepan from heat.
- Stir in 3 1/2 cups quick oats and 3.4 ounces instant butterscotch pudding mix.
- Let the mixture sit for 2–3 minutes to cool slightly.
Tip: Cooling slightly prevents the chocolate chips from melting completely when added.
Step 4: Add Chocolate and Toffee
- Add 1 cup semi-sweet chocolate chips (from the freezer) and 1/2 cup toffee chips to the mixture.
- Gently and quickly stir to combine, being careful not to overmix so the chocolate chips stay intact.
Tip: Stir just enough to distribute the chips evenly—overmixing can make the cookies too chocolatey and soft.
Step 5: Shape the Cookies
- Use a cookie scoop or tablespoon to scoop the mixture and drop onto the prepared baking sheet.
- Sprinkle a pinch of sea salt over each cookie while they’re still warm.
Tip: A cookie scoop makes uniform cookies, but you can use a spoon for a rustic look.
Step 6: Chill and Set
- Let the cookies sit on the baking sheet for 15–30 minutes to cool and set. You can refrigerate them for faster setting, about 10–15 minutes.
Tip: If it’s warm in your kitchen, chilling in the fridge ensures the cookies firm up nicely.
FAQs
1. Can I use old-fashioned oats instead of quick oats?
Yes, but old-fashioned oats make the cookies chewier and may need a bit more cooling time to set. Quick oats give a smoother texture.
2. Are these cookies healthy?
They’re a lighter dessert with oats for fiber, but they’re still a treat due to the sugar and butter. Use less sugar or a sugar substitute for a healthier version.
3. Can I make them dairy-free?
Yes! Use vegan butter, coconut milk instead of evaporated milk, and dairy-free chocolate chips.
4. Why did my cookies not set?
- Make sure to boil the mixture for a full 30 seconds to thicken.
- Don’t skip the cooling step before adding chocolate chips.
- Chill in the fridge if they’re still soft after 30 minutes.
5. Can I make these ahead?
Yes! Make the mixture (without chips) up to 24 hours ahead and refrigerate. Add chips and scoop when ready to set.
6. How long do they last?
They stay fresh at room temperature for 5 days, in the fridge for 1 week, or frozen for 3 months.
7. Can I freeze these cookies?
Yes! Freeze in an airtight container with parchment between layers for up to 3 months. Thaw at room temperature.
8. What’s the best way to serve them?
Serve at room temperature or chilled with coffee, tea, or milk. They’re great for parties, snacks, or gifting in a cute tin.
These No Bake Salted Caramel Cookies are quick, versatile, and perfect for any sweet craving. Happy no-baking!