When you’re craving something sweet, salty, and irresistibly chewy—but don’t want to turn on the oven—No Bake Salted Caramel Cookies are your new best friend. These golden treats are a glorious fusion of buttery caramel, chocolate, oats, and a hint of salt that hits all the right notes. I first made these during a hot summer when baking wasn’t an option, and they’ve since become a go-to for potlucks, bake sales, and midnight cravings.

These no-bake cookies are inspired by classic stove-top recipes but take it up a notch with the rich, velvety flavor of butterscotch pudding and the crunch of toffee chips. They come together in minutes with pantry staples and cool into perfect chewy mounds you can enjoy almost instantly. Whether you’re baking with kids, prepping for a party, or just need a caramel fix fast—this recipe delivers every time.

Why You’ll Love No Bake Salted Caramel Cookies

No oven needed: Perfect for hot days or when you want a quick dessert.
Easy to make: Just a saucepan and a few bowls—no fancy tools required.
Perfectly chewy: Quick oats bind together into the ideal no-bake texture.
Sweet and salty balance: Butterscotch, toffee, chocolate, and a dash of salt = flavor magic.
Great for gifting: Set up beautifully and travel well—perfect for cookie trays or holiday tins.
Ready fast: Prep and cook in just 20 minutes, with minimal cleanup.

Ingredients You’ll Need

2 cups granulated sugar – This forms the caramel base; don’t substitute with powdered sugar.
¾ cup butter (1 ½ sticks) – Use unsalted so you can control the salt level.
⅔ cup evaporated milk – Adds creaminess without watering down the caramel.
1 (3.4 oz) box instant butterscotch pudding mix – Brings rich flavor and helps bind the cookies.
3 ½ cups quick oats – Quick oats give the best soft-chewy texture; avoid rolled oats for this.

Dash of salt – Enhances the flavor and balances the sweetness.
1 cup semi-sweet chocolate chips – Optional but highly recommended for extra indulgence.
½ cup toffee chips – Adds crunch and deep caramelized flavor.

Step-by-Step Instructions

Prepare Your Work Surface
Lay out wax paper or a silicone baking mat on your countertop. This is where you'll drop the cookie mixture to set.
Make the Caramel Base
In a large saucepan, combine the granulated sugar, butter, and evaporated milk. Stir constantly over medium heat until the butter is melted and everything is combined.

Boil the Mixture
Once the mixture reaches a gentle boil, stop stirring. Let it boil undisturbed for 4 full minutes. This step is essential to develop that deep caramel flavor and ensure the cookies set properly.
Add the Pudding Mix
Remove the saucepan from the heat and immediately stir in the instant butterscotch pudding mix and a dash of salt. Stir vigorously until fully dissolved and smooth.
Mix in the Dry Ingredients
Add the quick oats, chocolate chips, and toffee chips to the caramel mixture. Stir quickly to combine. The heat will slightly melt the chocolate chips, creating swirls of chocolate throughout.

Drop the Cookies
Using a tablespoon or small cookie scoop, drop spoonfuls of the cookie mixture onto the prepared wax paper or silicone mat. Flatten them slightly with the back of the spoon if you prefer a more uniform cookie shape.
Cool and Set
Let the cookies cool at room temperature for at least 1 hour. For a firmer texture, transfer them to the fridge after 20–30 minutes of cooling.

Serving and Storage Tips

Serving Suggestions:

Serve with cold milk or coffee for a rich snack or dessert.
Add to cookie platters alongside fudge, brownies, and truffles.
Wrap in cellophane bags for holiday gifts or party favors.

Storage:

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps up to 10 days chilled.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a sealed bag. Good for up to 3 months.

Transport Tip:

These cookies hold their shape well once set, making them ideal for transporting to events or mailing in care packages.

Helpful Notes

Use quick oats: Old-fashioned oats may not absorb the caramel as evenly, leading to crumbly cookies.
Measure ingredients ahead: This recipe moves quickly once the caramel is hot. Have everything ready.
Butter type matters: Use real unsalted butter. Margarine may not set properly.

Add-ins: Try chopped pretzels, sea salt flakes, or mini marshmallows for extra flair.
Set faster: Chill the cookies in the refrigerator for faster setting and a firmer bite.

Frequently Asked Questions

Can I use old-fashioned oats instead of quick oats?
It’s not recommended. Quick oats bind better and create a chewier, more cohesive texture.
Can I use cook-and-serve pudding mix?
No, instant pudding mix is required. Cook-and-serve won’t dissolve properly and may affect setting.

Do I need to refrigerate these cookies?
Not necessarily, but refrigerating will firm them up and extend shelf life.
Can I skip the chocolate chips or toffee?
Yes, but both add great texture and richness. Feel free to customize with your favorite add-ins.
Why didn’t my cookies set?
This usually happens if the caramel mixture wasn’t boiled for the full 4 minutes or wasn’t hot enough. Be sure to time it precisely.

Final Thoughts

No Bake Salted Caramel Cookies are proof that you don’t need an oven or a long list of ingredients to create something truly delicious. With just a few pantry staples and about 20 minutes of effort, you can whip up a batch of golden, chewy cookies that taste like a cross between caramel fudge and oatmeal bars.

These cookies are perfect for last-minute entertaining, hot summer days, or anytime you want a sweet treat without heating up your kitchen. I’ve made them dozens of times and they’ve never failed me — hence, they’ve earned a permanent spot in my recipe tin.

No Bake Salted Caramel Cookies

These No Bake Salted Caramel Cookies are chewy, sweet, and a little salty—perfect for when you need a quick dessert with no oven required. Made with quick oats, butterscotch pudding, chocolate chips, and toffee bits, they're rich and indulgent, and ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Cooling Time 1

Total Time 1 20

Servings 24 cookies

Calories 280 kcal

Ingredients

2 cups granulated sugar
¾ cup butter 1 ½ sticks, unsalted
⅔ cup evaporated milk

1 3.4 oz box instant butterscotch pudding mix
3 ½ cups quick oats
Dash of salt to taste
1 cup semi-sweet chocolate chips
½ cup toffee chips

Instructions

Line a surface or baking sheets with wax paper or a silicone mat.
In a large saucepan, combine sugar, butter, and evaporated milk. Heat over medium, stirring constantly until butter melts.
Bring mixture to a boil and allow it to boil without stirring for 4 minutes.
Remove from heat and stir in the instant butterscotch pudding mix and salt until fully dissolved.
Add quick oats, chocolate chips, and toffee chips. Stir quickly to combine.
Drop spoonfuls onto wax paper and flatten slightly if desired.
Cool at room temperature for 1 hour or refrigerate for faster setting.

Notes

Quick oats work best for chewy texture.
Boil mixture for exactly 4 minutes to ensure cookies set properly.
Chill cookies for a firmer texture and longer storage.
Optional: Top with flaky sea salt before cooling for an extra pop of flavor.