If you grew up in an American household like mine, your memories of home probably include the smell of sweet caramel bubbling on the stove, the clinking of measuring cups, and your grandma’s wooden spoon stirring a pot of magic. For me, that magic was always these No-Bake Salted Caramel Cookies. Quick, rich, buttery, and impossible to resist, they were a staple at summer picnics and winter holidays alike.
This recipe is one of those heartwarming, hand-me-downs that brings people together. It doesn’t require an oven, making it ideal for warm summer days when you’d rather not heat up the house, but it’s equally beloved during the colder months when you’re craving a chewy, sweet indulgence beside a mug of cocoa.
Why You’ll Love These No-Bake Salted Caramel Cookies
- No oven required: Ideal for quick prep and perfect for summer.
- Only a handful of ingredients: You likely have them in your pantry right now.
- Deliciously versatile: Enjoy them year-round — they’re the cookie version of comfort food.
- Great for gifting: They hold well and make excellent homemade holiday gifts.
Ingredients (For 7 Servings)
Here’s everything you’ll need to whip up these decadent cookies:
- 2 cups granulated sugar
- ¾ cup (1½ sticks) unsalted butter
- ⅔ cup evaporated milk
- 1 package (3.4 oz) instant butterscotch pudding mix
- 3½ cups quick-cooking oats
- 1 tsp vanilla extract
- ½ tsp sea salt (for topping)
Optional: Add ½ cup chopped pecans or mini chocolate chips for extra texture and flavor.
Prep and Cook Time
| Step | Time |
|---|---|
| Prep | 5 minutes |
| Cook | 10 minutes |
| Cooling | 20 minutes |
| Total | 35 minutes |
Step-by-Step Instructions
Step 1: Prep Your Workspace
Line two baking sheets with parchment paper or silicone mats. Measure out all your ingredients in advance—this recipe moves fast once the sugar melts!
Step 2: Make the Caramel Base
In a medium saucepan, combine the granulated sugar, unsalted butter, and evaporated milk. Cook over medium heat, stirring constantly until the butter melts and the mixture comes to a gentle boil.
Let it boil for 60–90 seconds, then remove from heat.
Step 3: Add Flavor & Texture
Immediately stir in the butterscotch pudding mix, quick oats, and vanilla extract. Mix until everything is fully incorporated and the mixture starts to firm up slightly.
Step 4: Form the Cookies
Using a cookie scoop or two spoons, drop tablespoon-sized mounds onto the prepared baking sheets. Flatten slightly if you prefer a more traditional cookie shape.
Step 5: Add the Salt
Before the cookies set, sprinkle a pinch of sea salt over each one. This little touch balances the sweetness beautifully.
Step 6: Let Them Set
Allow the cookies to cool at room temperature for about 20 minutes, or until fully set.
Chef’s Tips from My Kitchen
- Use quick oats: Old-fashioned oats make the cookies too chewy and won’t bind properly.
- Don’t overboil: Boiling the caramel mixture too long can cause it to harden too quickly.
- Store smart: Keep cookies in an airtight container for up to a week. You can refrigerate them, but it may firm up the texture.
Make It Your Own
Want to experiment? Try these swaps and add-ins:
- Nutty Crunch: Stir in toasted almonds, pecans, or walnuts.
- Choco Twist: Add white or dark chocolate chips just before scooping.
- Spice It Up: A dash of cinnamon or nutmeg adds holiday warmth.
- Coconut Touch: Mix in shredded coconut for a tropical twist.
Serving Ideas
These No-Bake Salted Caramel Cookies are so adaptable! Here are a few ways to serve them:
- Holiday platters: Add them to your Christmas cookie trays for a sweet-salty surprise.
- Lunchbox treats: Pack them for school or work — no crumbs, no mess.
- Summer BBQs: Serve chilled from the fridge on a hot day.
- Dessert boards: Pair with fruits, nuts, and chocolates for a cozy night in.
Nutrition Facts (Per Serving, Approximate)
- Calories: 285
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g
- Sugar: 22g
- Fiber: 2g
Note: Nutritional values may vary depending on exact ingredients used.
Storing & Freezing
These cookies store like a dream:
- Room Temperature: Store in a sealed container for up to 5–7 days.
- Refrigerator: Lasts up to 2 weeks — perfect for summer months.
- Freezer: Layer cookies between parchment in an airtight container for up to 3 months. Thaw at room temp before serving.
Common Questions
Can I use regular oats?
Quick-cooking oats are best for texture and binding. Old-fashioned oats will make the cookies fall apart.
Can I use brown sugar?
You can substitute half of the granulated sugar with brown sugar for a deeper molasses flavor.
Are these gluten-free?
If you use certified gluten-free oats and pudding mix, yes! Always check labels to be sure.
Why This Recipe Works for All Seasons
- Summer: No oven, less heat, and great with cold drinks.
- Winter: Rich, comforting flavors make them feel indulgent and festive.
- All Year: You can dress them up or down with spices, nuts, or drizzle.
Pair With These Delicious Recipes
- Homemade Vanilla Bean Ice Cream
- Salted Caramel Hot Chocolate
- Easy No-Bake Cheesecake Bites
- Old-Fashioned Lemonade
Share Your Experience!
Have you made these No-Bake Salted Caramel Cookies? Tag your photos with #CozyCaramelCookies on Instagram or leave a comment below with your favorite twist on the recipe. I’d love to hear what you’ve added, changed, or enjoyed most