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Three caramel with chocolate chips and toffee chips no bake cookies stacked on top of each other.
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No Bake Caramel Cookies

No Bake Salted Caramel Cookies are made in minutes using a box of instant butterscotch pudding mix! You'll love the salty sweet twist on the classic no bake cookie recipe!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 36 Cookies
Calories 169kcal
Author Amy

Ingredients

  • 2 cups granulated sugar
  • 3/4 cup butter (1 1/2 sticks)
  • 2/3 cup evaporated milk
  • 3.4 ounces instant butterscotch pudding mix
  • 3 1/2 cups quick oats
  • dash salt to taste
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup toffee chips

Instructions

  • Line a baking sheet with parchment paper or wax paper. Measure the oats. Set aside. Put the chocolate chips in the freezer.
  • Add sugar, butter, a dash of salt, and evaporated milk to a medium sauce pan. Stirring frequently bring to a full rolling boil over medium heat. Boil for 30 seconds. A full rolling boil is a vigorous bubbling boil that doesn't stop when stirred.
  • Remove from heat and add oats and dry pudding. Stir. Let sit for a few minutes until it cools a little bit.
  • Add chocolate chips and toffee chips to the cookie mixture. Gently and quickly stir, do not over stir or else the chocolate chips will be completely melted.
  • Scoop cookies and drop them onto parchment paper. Sprinkle a little bit of the sea salt over the cookies before they cool. I like using coarse sea salt.
  • Let sit for at least 15-30 minutes.

Notes

PUDDING:
  1. This recipe originally called for a 5.1-ounce package of butterscotch pudding. Apparently, that size is really hard to find. I've tested this recipe using a 3.4-ounce package and it works great.
  2. Since I created this recipe Jell-O created Caramel pudding! That flavor works great also!
  3. I've tested this recipe using cook-and-serve pudding and it worked great. Add cook and serve pudding mixture with the butter, sugar, and evaporated milk in Step 2. 
OATS: I like using quick oats. You can also use rolled or old-fashioned oats. They will be a bit chewier.
TIMING: These cookies are really easy to make! However, timing is really important!
  1. You need to bring butter, sugar and evaporated milk to a full rolling boil over MEDIUM heat. 
  2. A full rolling boil is when the mixture keeps boiling even when it's being stirred.
  3. It's important to bring the mixture to a boil over medium heat. If you cook it too fast the cookies will most likely be runny or sticky. If you cook the mixture too long the cookies will be hard and dry. 
How to Store No Bake Cookies
  1. Store at room temperature in an airtight container.
  2. Cookies will last for up to 3-5 days.
  3. I've never tried freezing these cookies, although I do know no-bake cookies typically freeze well. 

Nutrition

Calories: 169kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 73mg | Fiber: 1g | Sugar: 16g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg