Description
If you’re craving something sweet, salty, and totally indulgent, these No-Bake Salted Caramel Cookies are the answer! Made with a rich caramel base, butterscotch pudding mix, oats, and a sprinkle of chocolate and toffee chips, these cookies are quick, easy, and absolutely delicious. Plus, they require no baking—just a little stovetop magic and some patience while they set. Let’s get started!
Ingredients
2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 (3.4 oz) package instant butterscotch pudding mix
3 1/2 cups quick oats
Dash of salt (plus extra for sprinkling)
1 cup semi-sweet chocolate chips (keep in the freezer until ready to use)
1/2 cup toffee chips
Instructions
1. Prep the Ingredients
Line a baking sheet with parchment paper or wax paper.
Measure out the quick oats and set aside.
Place the chocolate chips in the freezer to keep them from melting too quickly when added to the warm mixture.
2. Make the Caramel Base
In a medium saucepan, combine the sugar, butter, evaporated milk, and a dash of salt.
Stir frequently and bring the mixture to a full rolling boil over medium heat. A full rolling boil is when the mixture bubbles vigorously and doesn’t stop bubbling when stirred.
Boil for 30 seconds, then remove from heat.
3. Add the Oats & Pudding Mix
Stir in the quick oats and butterscotch pudding mix until well combined.
Let the mixture sit for a few minutes to cool slightly.
4. Add the Mix-Ins
Remove the chocolate chips from the freezer and add them to the mixture along with the toffee chips.
Gently and quickly stir to combine. Be careful not to overmix, or the chocolate chips will melt completely.
5. Form the Cookies
Use a cookie scoop or tablespoon to drop mounds of the mixture onto the prepared baking sheet.
Sprinkle a little sea salt over the top of each cookie before they cool.
6. Let Set
Allow the cookies to sit at room temperature for 15-30 minutes, or until they are firm and set.
7. Enjoy!
Once set, enjoy your cookies with a glass of milk or your favorite beverage.
Notes
1. Prep the Ingredients
Line a baking sheet with parchment paper or wax paper.
Measure out the quick oats and set aside.
Place the chocolate chips in the freezer to keep them from melting too quickly when added to the warm mixture.
2. Make the Caramel Base
In a medium saucepan, combine the sugar, butter, evaporated milk, and a dash of salt.
Stir frequently and bring the mixture to a full rolling boil over medium heat. A full rolling boil is when the mixture bubbles vigorously and doesn’t stop bubbling when stirred.
Boil for 30 seconds, then remove from heat.
3. Add the Oats & Pudding Mix
Stir in the quick oats and butterscotch pudding mix until well combined.
Let the mixture sit for a few minutes to cool slightly.
4. Add the Mix-Ins
Remove the chocolate chips from the freezer and add them to the mixture along with the toffee chips.
Gently and quickly stir to combine. Be careful not to overmix, or the chocolate chips will melt completely.
5. Form the Cookies
Use a cookie scoop or tablespoon to drop mounds of the mixture onto the prepared baking sheet.
Sprinkle a little sea salt over the top of each cookie before they cool.
6. Let Set
Allow the cookies to sit at room temperature for 15-30 minutes, or until they are firm and set.
7. Enjoy!
Once set, enjoy your cookies with a glass of milk or your favorite beverage.