Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in super easy No Bake Caramel Cookies! I can’t think of a thing not to love about these cookies!
I love no-bake cookies, and I love caramel! Who doesn’t right? Today is the first day I’ve been home since my boys started school. That’s right a whole day to do whatever I wanted, ya right! I started with laundry and dishes, sprayed weeds in the yard, paid a few bills, and picked up my boys’ rooms. Normally I have them clean up their own rooms, but today I was proud of them for getting up and practicing the piano without even being asked so I decided I would be a little nice. Even though it was my intention of making cookies for the boys to come home to, the same thing happened to me that always happens and I got busy doing other things and could see I was running out of time. That’s when I resorted to No Bake Caramel Cookies! Ten minutes later I crossed cookie making off my to-do list and moved on to filing! (Making cookies is more fun!)
All you have to do is boil some sugar, butter, and milk. Add a little salt, butterscotch pudding (ya that’s right), oats, and stir it. Let it cool while you line a cookie sheet with wax paper, you could sweep the floor while the cookies cool a little too…if you hurry you can sweep the floor. Add chocolate chips, toffee chips, and give it a quick stir. You don’t want to over stir or the chocolate chips will melt everywhere, which probably wouldn’t be an entirely bad thing. I like my chocolate a little separated from the caramel so you get a little of everything in each bite.
Drop them on a cookie sheet and let them sit for at least 15 minutes if you can wait 30 minutes is better.
Grab a glass of milk and enjoy! Don’t get me wrong…I love classic No Bake Cookies! But CARAMEL NO BAKE COOKIES, you have to admit that is a fun twist on a good ol’ classic! I love them! Really, I do!
No Bake Caramel Cookies
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 oats
- dash salt I used a few grinds
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee chips
Instructions
- Bring sugar, butter, and evaporated milk to a rolling boil over medium heat. Stir frequently.
- Remove from heat and add oats, dry pudding, and salt. Let sit for a few minutes until it cools a little bit.
- Line a cookie sheet with wax paper.
- Add chocolate chips and toffee chips to cookie mixture. Gently stir being careful to not over stir or else the chocolate chips will be totally incorporated.
- Drop by cookie scoopfuls onto wax paper. Sprinkle a little bit of the sea salt over cookies.
- Let sit for at least 15 minutes.
Notes
- 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.
- Since I created this recipe Jell-O created Caramel pudding! That flavor works great also!
- You need to bring butter, sugar and evaporated milk to a full rolling boil over MEDIUM heat.
- A full rolling boil is when the mixture keeps boiling even when it’s being stirred.
- It’s important to bring the mixture to a boil over medium heat. If you cook it too fast it the cookies will most likely be runny or sticky. If you cook the mixture too long the cookies will be hard and dry.
- Store at room temperature in an airtight container.
- Cookies will last for up to 3-5 days.
- I’ve never tried freezing these cookies, although I do know no-bake cookies typically freeze well.
Bonnie says
They where a little sweet for me, can I cut back on the Sugar to one cup And not 2 cups?
Amy Engberson says
You can cut back on the sugar, it will likely change the texture of the cookies a little bit. They’ll still be delicious though!
Gae Clark says
They were melt-in-your-mouth delicious!! Everyone who tried them wanted more. Getting ready to try a triple recipe so there will be enough to pass around!
Amy Engberson says
A triple recipe!! I LOVE it! I’m glad you enjoyed them!
Megan says
Can you use regular milk instead of evaporated milk? I usually make my no bake cookies with regular milk so I was curious.
Amy Engberson says
Yes! Using regular milk would work just fine!
Aurion says
Unfortunately these cookies are not good. Being that the oatmeal is unbaked just makes them chewy but in a raw way. The flavor of the uncooked oatmeal comes through more than anything and they are just not good! Unfortunately I made double the recipe and therefore wasted all those ingredients bc I had to throw them out. Very disappointing.
Amy Engberson says
Most no-bake cookies have oatmeal in them and the texture of the uncooked oats is definitely different than eating it in oatmeal, etc. Perhaps you don’t like any no-baked cookies?
Robin says
Good and easy recipe better flavor than regular no bake cookies
Amy Engberson says
It’s always fun to change pace from traditional no-bake cookies, although we love those too! I’m glad you enjoyed these!
Kristie says
Can you use cook and serve pudding
Amy Engberson says
I don’t remember ever trying the cook and serve pudding for this recipe, so I’m not sure how it will turn out. I’d stick with instant if possible!
Kathie says
How many does it make? I may half the recipe cuz I’m just by myself and on a budget. Thank you!
Amy Engberson says
This recipe makes about 36 cookies, depending on how big you make them. You can try to cut the recipe in half, but you’ll want to weigh the dry pudding mix to be sure you get the correct amount.
Laurie G says
I would have given this five stars but I had to take one away from the weight I’m going to gain eating them. They are awesome. So freaking good. I love my chocolate haystacks and these are right up there. I did add a little coconut because my family likes it but these were so tasty.
Amy Engberson says
Well, I’m glad you loved it! Cookies are the death of me! Why can’t we eat as many as we want and not gain weight!
Robin says
I love these cookies, I used Carmel bits instead of toffee. Because of the almond in the toffee bits, it worked really well. Thanks for the recipe!!
Amy Engberson says
That sounds like a delicious substitute! Yum!
Linda Veselka says
can I use a different pudding?/ do not like butterscotch can we use another pudding
They sound like what my grandma use to make but
she put in peanut butter but do not remember who much
Amy Engberson says
Yes! You could try different kinds of pudding. I think caramel, chocolate, or even vanilla would be delicious! You need to try my No-Bake Peanut Butter Pretzel Cookies! They’re so addicting!
Rita Slaten says
These cookies are so good. I’ve made them for a cookie swap. There were a hit.
Amy Engberson says
Yay! I’m glad you loved them and that they were a hit!
Judy says
Is the butter salted or unsalted
Amy Engberson says
You can use either for this recipe. I always buy salted butter because I’m a salt addict! I don’t think you’ll really notice a difference though.
sheila doiron says
i really wish you could give a little timeline as to about how long to boil the first mixture .3 minutes or 5 minutes would hate to ruin my cookies thanks
Amy Engberson says
For this recipe, you only need to bring the mixture to a full rolling boil, which means that it is bubbling all the way across the pan and doesn’t stop even when stirred. Once it comes to a full rolling boil you can remove it from the heat. Every stove cooks a little bit differently so it’s hard to say exactly how long it will take to come to a completely full boil. Once it does, take it off and add the pudding mix and oats. Hopefully, that helps! Let me know if you have any more questions!
Leslie Brown says
Ale how long do you boil it
Amy Engberson says
I just bring it to a rolling boil, which means it keeps bubbling even when you are stirring it. If you don’t boil it long enough the cookies will be runny. If you boil it too long, they’ll be too set up. Just be sure it’s fully boiling even when you’re stirring it. Let me know if you have other questions.
Wynona A Cross says
What amount of oatmeal do you need?
Amy Engberson says
You’ll need 3 1/2 cups of oats. I can’t wait for you to try it!
Amy Engberson says
I always stick to the recipe and use 3 1/2 cups. It works perfectly every time for me! Let me know I can help in any other way!
Anne says
We love these cookies. I’m using 1 cup of the toffee bits next time!
Amy Engberson says
I’m glad you love it! Yes! Add as many toffee chips as you’d like! Extra toffee chips and chocolate chips are always a good idea!
Michele says
I can’t find toffee chips anywhere, can I sub anything?
Amy Engberson says
You could add chopped nuts instead, or just skip them altogether! They’ll still taste great!
Pamela says
Was just reading, have not yet tried…but, I can’t wait! A substitute for Toffee Chips could also be crushed Heath Bars, or Skor Candy Bars. ☺️
Amy Engberson says
Yes! Crushed Skor Bars or Heath Bars will work perfectly! I can’t wait for you to try this!
Rochelle says
Planning on trying no bake cookies to send via mail from Louisiana to California. If frozen til shipping, providing that’s ok, will they be ok after receiving (takes about 4-5 days).
Amy Engberson says
I’ve never frozen no-bake cookies before because my kids devour them way too fast! I’ve heard they freeze really well. No-bake cookies are perfect cookies for mailing because I think they stay fresh a little longer than baked cookies. I stack a few of them up, wrap them tightly in aluminum foil, and put the “stacks” in a sealable bag. Wrapping them in foil seems to help them stay in one piece during shipping! Merry Christmas!
Debbie says
Are the toffee chips chocolate covered or just plain. I can only find the choc. Covered.
Amy Engberson says
Either will work great! I use the plain ones because that’s what I have. Extra chocolate never hurt anything though! I can’t wait for you to try these cookies!