A Sweet & Salty Treat Without Ever Turning on the Oven
If you’re craving cookies but don’t want to heat up your kitchen, these No-Bake Salted Caramel Cookies are the answer. Sweet, chewy, and kissed with a pinch of sea salt, they’re the kind of dessert that feels both comforting and a little fancy. Imagine rich caramel flavor wrapped around hearty oats, with just enough salt to keep you reaching for another bite.
And here’s the best part: they come together in minutes with simple pantry staples. No oven. No complicated steps. Just a saucepan, a spoon, and a little patience while they chill. Perfect for busy weeknights, summer afternoons, or when that caramel craving just won’t wait.
Why You’ll Love These No-Bake Salted Caramel Cookies
- No Oven Required – Ideal for hot days when baking feels impossible.
- Quick & Easy – Less than 15 minutes of prep, then let the fridge do the rest.
- Family-Friendly – Simple steps that kids can help with (stirring, scooping, and shaping).
- Sweet & Salty Balance – That pinch of sea salt makes the caramel pop without being overly sweet.
- Great for Make-Ahead – These cookies actually get better as they sit in the fridge.
- Customizable – Add nuts, drizzle chocolate, or sprinkle extra sea salt for a gourmet twist.
Spotlight on Key Ingredients
Sugar + Butter + Evaporated Milk
This trio is the backbone of the caramel sauce. As it bubbles together, it transforms into a creamy, buttery base that binds the oats.
Instant Butterscotch Pudding Mix
The secret weapon. It thickens the caramel mixture while infusing every bite with rich, buttery caramel flavor.
Quick Oats
Quick oats soften fast and soak up the caramel, creating that chewy, classic no-bake texture.
Sea Salt
Just a pinch turns these cookies into irresistible sweet-salty bites. Use flaky sea salt on top for a bakery-style finish.
Ingredients
You’ll need:
- 2 cups granulated sugar – for that caramel sweetness.
- ¾ cup (1 ½ sticks) butter – rich, creamy, and essential for smooth caramel.
- ⅔ cup evaporated milk – adds creaminess and depth.
- 1 box (3.4 oz) instant butterscotch pudding mix – the game-changing flavor booster.
- 3 ½ cups quick oats – chewy texture and hearty bite.
- Pinch of sea salt – to balance sweetness.
Optional Add-Ins & Toppings:
- Drizzle of melted chocolate
- Flaky sea salt sprinkled on top
- Chopped pecans, walnuts, or almonds
- White chocolate chips or caramel chips
- Toasted coconut flakes for chewiness
Step-by-Step Instructions
- Make the Caramel Base – In a medium saucepan, combine sugar, butter, and evaporated milk. Stir until butter melts and sugar dissolves. Bring to a gentle boil and cook 3 minutes, stirring constantly.
- Add the Pudding Mix – Remove from heat and whisk in pudding mix until smooth and dissolved.
- Stir in the Oats – Fold in oats until fully coated and sticky.
- Season with Salt – Mix in a pinch of sea salt.
- Shape the Cookies – Drop spoonfuls of mixture onto parchment-lined trays. Flatten slightly if you want smoother cookies.
- Chill to Set – Refrigerate for at least 1 hour, or until firm.
- Enjoy! – Store in an airtight container in the fridge.
Pro Tips for Success
- Stick with Quick Oats – Old-fashioned oats don’t soften enough.
- Don’t Over-Boil – More than 3 minutes and your cookies may turn dry.
- Prep Ahead – Have your baking sheet lined before stirring in oats; the mixture thickens quickly.
- Chill Overnight – They set beautifully and taste even better the next day.
- Extra Salted Caramel Vibes – Sprinkle Maldon or flaky sea salt on top before chilling.
Flavor Variations
- Chocolate Drizzle – Melt chocolate and drizzle over chilled cookies.
- Nutty Caramel – Stir in chopped nuts for crunch.
- Salted Pretzel Crunch – Mix in crushed pretzels for a salty-sweet combo.
- Coconut Caramel – Add toasted coconut flakes.
- Peanut Butter Caramel – Stir 2–3 tablespoons of peanut butter into the caramel base.
- Gluten-Free Version – Use certified gluten-free oats.
- Vegan-Friendly – Swap butter for vegan margarine and use plant-based pudding + dairy-free milk.
Serving Ideas
- After-School Snack – A chewy, kid-approved treat.
- Holiday Cookie Trays – Pair with fudge, sugar cookies, or peanut butter balls.
- Party Dessert Table – Easy, no-fuss crowd-pleaser.
- Gift Bags – Wrap in clear bags with ribbon for a sweet homemade gift.
- With Ice Cream – Crumble over vanilla ice cream or make no-bake cookie sandwiches.
Storage & Freezing
- Room Temp: Store up to 2 days if your kitchen is cool.
- Fridge: Keep in an airtight container up to 1 week.
- Freezer: Freeze up to 2 months. Thaw 15–20 minutes before eating.
FAQs
Q: Why are my cookies too soft?
They didn’t boil long enough. Be sure to cook the caramel base for about 3 minutes.
Q: Can I use old-fashioned oats?
Yes, but they’ll be chewier. Quick oats give the best texture.
Q: Can I skip the pudding mix?
It adds flavor and helps set. If skipping, add 2–3 tbsp caramel sauce or cornstarch.
Q: Do I really need to chill them?
Yes, chilling is what makes them firm up.
Q: How can I make them extra salty-sweet?
Sprinkle flaky sea salt on top before chilling.
For More Recipe Inspiration
If you loved these no-bake cookies, you’ll also enjoy:
- Protein Muffins
- Cloud Cake Recipe
- Mini Bento Cake Recipe
- Cottage Cheese Cookie Dough
- Banana Cottage Cheese Pancakes
Quick Recap
These No-Bake Salted Caramel Cookies are sweet, chewy, and irresistibly salty-sweet. With just a few pantry staples and less than 15 minutes of prep, you can whip up a batch and let the fridge do the magic. Perfect for busy nights, parties, or when that caramel craving hits.
📌 Pin this recipe for later or whip up a batch this weekend!
No-Bake Salted Caramel Cookies
Ingredients
- 2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter
- 2/3 cup evaporated milk
- 1 box (3.4 oz) instant butterscotch pudding mix
- 3 1/2 cups quick oats
- pinch sea salt
Instructions
- In a medium saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir until the butter melts and sugar dissolves.
- Bring to a gentle boil and cook for about 3 minutes, stirring constantly, until slightly thickened.
- Remove from heat and whisk in the instant butterscotch pudding mix until fully dissolved and smooth.
- Fold in the quick oats until evenly coated and the mixture is thick and sticky.
- Stir in a pinch of sea salt to balance the sweetness.
- Drop spoonfuls onto wax or parchment paper. Flatten slightly if desired.
- Chill in the refrigerator for at least 1 hour, until firm. Enjoy!