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.