These Irresistible No-Bake Salted Caramel Cookies are the ultimate fuss-free indulgence. I love how they come together in a flash—no oven needed—and each bite bursts with rich caramel, sweet chocolate, chewy oats, and a kiss of sea salt. It’s the kind of treat I whip up when I want something impressive without spending hours in the kitchen.
Why You’ll Love This Recipe
I always reach for this recipe when I need something quick, decadent, and guaranteed to please a crowd. It’s perfect for unexpected guests, last-minute dessert cravings, or even a fun activity with kids. The best part? No baking. I just stir, scoop, and let them set. They’re chewy, gooey, salty-sweet heaven in every bite—and once I made them, I never looked back.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
granulated sugar
butter
evaporated milk
instant butterscotch pudding mix
quick oats
salt
semi-sweet chocolate chips
toffee chips
directions
Step 1: Prep the Pan and Chips
I start by lining a baking sheet with parchment or wax paper. Then I measure out the oats and pop the chocolate chips into the freezer—this helps them hold their shape later.
Step 2: Make the Caramel Base
In a medium saucepan over medium heat, I combine the sugar, butter, salt, and evaporated milk. I stir constantly and let it reach a rolling boil, then continue boiling for about 30 seconds.
Step 3: Stir in Oats and Pudding
After removing the saucepan from heat, I quickly mix in the oats and the dry butterscotch pudding mix. It thickens into a chewy caramel base almost instantly.
Step 4: Add Chips
Once the mixture cools slightly, I gently fold in the frozen chocolate chips and toffee chips. I stir just enough to create beautiful swirls of chocolate.
Step 5: Shape the Cookies
I scoop the mixture onto the lined baking sheet in rounded spoonfuls, spacing them out slightly. Then I sprinkle a little flaky sea salt on top of each while they’re still warm.
Step 6: Let Them Set
The hardest part—I let the cookies cool and set for 15 to 30 minutes before diving in. They firm up beautifully and become delightfully chewy.
Servings and timing
This recipe makes about 24 cookies, depending on the size of each scoop. From start to finish, I can have these ready in about 40 minutes—including cooling time. That means 10 minutes of prep, 5 minutes of cooking, and 25 minutes of setting.
Variations
I like to get creative with this base recipe. Swapping in mini M&Ms or peanut butter chips is always fun for a pop of color or flavor. Sometimes I stir in chopped pretzels or a sprinkle of cinnamon for a warm twist. And if I want to make them extra decadent, I drizzle melted dark chocolate over the top once they’ve cooled.
storage/reheating
Room Temperature:
I store leftover cookies in an airtight container on the counter for up to 5 days. I make sure to keep them out of sunlight to preserve that perfect texture.
Freezing:
These cookies freeze incredibly well. I stack them between layers of parchment in a freezer-safe container and keep them for up to 2 months. When I’m ready to enjoy one, I let it thaw at room temperature.
Reheating:
For a just-made experience, I microwave a cookie for 5 seconds. It revives the soft center and gives the chocolate that slight melt I adore. I only reheat one at a time to keep the texture just right.
FAQs
Can I substitute the butterscotch pudding mix?
Yes, I’ve used vanilla pudding in a pinch. It creates a milder flavor but still gives the chewy texture. Other pudding flavors work too, but butterscotch is key for that caramel depth.
What kind of oats work best?
I always use quick oats for a tender, chewy texture. Old-fashioned oats will work, but the cookies turn out heartier and don’t hold together as well.
Do the cookies need refrigeration to set?
No, I just let them sit at room temperature. But if I’m short on time or my kitchen is warm, I pop them in the fridge for 10 minutes to speed things up.
Can I make these nut-free?
Absolutely. I skip the toffee chips if they contain nuts and double-check all other ingredients. If I want a crunchy element, I toss in sunflower seeds or a few extra chocolate chips.
How do I keep the chocolate chips from melting?
I always freeze the chips first and let the caramel-oat mixture cool slightly before stirring them in. That way, I get delicious pockets of chocolate rather than a fully melted mix.
Conclusion
These Irresistible No-Bake Salted Caramel Cookies are a revelation. They’re quick, simple, and deliver big on flavor and texture. I love having a go-to recipe that feels special without needing an oven or fancy tools. Once I tried these, they earned a permanent place in my dessert rotation—and I bet they will in yours too.
