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!
Caramel no bake cookies are a salty-sweet no bake cookie recipe that’s made with butterscotch pudding mix. These easy caramel cookies are made in about 10 minutes using oats/oatmeal. They’re a fun no bake oatmeal drop cookie that’s made without peanut butter.
This recipe was first published in 2016. I updated the post to include step-by-step images and a few tips to make sure they turn out perfectly.
Although thousands of readers have successfully made these cookies, a few readers, which is too many, had a hard time getting the cookies to set up. I did extra testing and kept the ingredients the same, but added a few tips!
I love no-bake cookies, and I love caramel! Who doesn’t, right? One day I needed to make a quick and easy dessert to take to the guys in the field and that’s when I created no bake caramel cookies!
They’re everything you love about traditional no-bake cookies, but are made without peanut butter or cocoa! Caramel no-bake cookies could easily be called no-bake butterscotch cookies because they get their flavor from the butterscotch pudding mix!
And, if you need another easy caramel recipe be sure to try my microwave caramels! They’re perfect in every way!
Table of contents
Why This Recipe Works
First of all, I’ve made this recipe so many times I think I could make it in my sleep! This recipe has been pinned thousands of times on Pinterest!
It’s a quick and easy recipe and only takes about 10 minutes to make no bake cookies with pudding from scratch. It really is such an easy caramel cookie recipe compared to the ones you have to mix and bake.
This is the perfect no-bake cookie recipe for people that are allergic to peanut butter.
Ingredients
Classic no bake oatmeal drop cookies are made using simple ingredients, and this caramel no-bake cookie recipe is the same EXCEPT you’ll need a pudding mix too.
Scroll to the recipe at the bottom for a complete list of ingredients and instructions.
Oats: Any kind of oatmeal will work. I like quick oats because they are ground a little finer and aren’t as chewy as old-fashioned or steel-cut oats would be. Quick oats, rolled oats, and old-fashioned oats will soak up some of the butter/milk mixture helping the caramel cookies to set up better.
Butter: Use real butter! It has the best flavor. Salted or unsalted will work in this recipe. I always use salted because I love the salty-sweet combo!
Evaporated milk: This is NOT the same thing as sweetened condensed milk. Evaporated milk has gone through a cooking process to remove some of the water making it a bit thicker and having a nuttier flavor than whole milk. Either can be used for this recipe, but evaporated milk will make the cookies a bit creamier and thicker.
Pudding Mix: This recipe calls for a 3.4-ounce instant pudding mix. Either butterscotch or caramel pudding will work, which means you could call these cookies no bake butterscotch cookies! You don’t need to make the pudding according to the package instructions. You just need the dry mix. I tested making this cook-and-serve pudding and it worked just fine (see full recipe and instructions below to see how to substitute). Apparently, instant butterscotch pudding mix is hard to find in some areas, but you can buy six 3.4-ounce boxes of instant butterscotch pudding on Amazon.
- Freezing the chocolate chips before adding them to the cookie mixture helps keep them from melting.
- Store cookies in an airtight container at room temperature for up to 3 days.
How to Make No Bake Cookies
It’s important to bring the cookie mixture to a full rolling boil. If the mixture doesn’t come to a full rolling boil the cookies will be soft and won’t set up. A full rolling boil is a vigorous, bubbling boil that doesn’t stop when stirred. The bubbles should be across the whole surface of the pot or pan.
Step 1: Line a baking sheet with parchment paper or wax paper. Set aside. Measure oats and add to a large mixing bowl. Add dry pudding mix. Set aside. Set chocolate chips in the freezer.
Step 2: Add butter, sugar, salt, and evaporated milk to a medium saucepan. Stirring frequently, bring to a full rolling boil over medium heat. Boil at a full rolling boil for 30 seconds. Remove from the heat.
Step 3: Pour over oats and dry pudding mix. Stir until incorporated. Let cool for a couple of minutes before adding the chocolate chips. If you add the chocolate chips right away they’ll all melt. It will still be delicious, but not as pretty! Using frozen chocolate chips helps.
Step 4: Add the chocolate chips and toffee chips to the oat mixture. Quickly and gently stir.
Step 5: Working quickly, scoop and drop cookies onto the prepared baking sheet. Sprinkle with additional sea salt, if desired.
Step 6: Let cool for at least 15-30 minutes.
FAQs and Tips
It’s different for every no-bake cookie recipe. For this recipe, all you really need to do is bring the mixture to a FULL rolling boil, which means it’s vigorously bubbling across the top and doesn’t stop when being stirred. Since too many readers were having a hard time getting the cookies to set up, I added 30 seconds to the boiling time just to make sure they’d set up.
The butter and sugar mixture in no-bake cookies needs to come to a full rolling boil for the amount of time listed in the recipe. Using quick oats instead of steel but oats will absorb some of the liquid helping them to set up.
Although, I’ve never tried freezing no-bake cookies I’ve heard they freeze really well. Store in an airtight container and freeze for up to 3 months.
Other Easy No Bake Cookies Recipes
I’m a fan of all easy dessert recipes! No bake desserts happen to be my favorite because they can be made in minutes without ever having to turn the oven on! Be sure to try these tried and true winners!
- No Bake Pumpkin Cookies
- Apple Oatmeal Cookies
- S’mores Bites
- No Bake Chex Cookies
- Peanut Butter Pretzel Cookies
Grab a glass of milk and enjoy! Don’t get me wrong…I love classic no bake cookies! But no bake cookies with pudding 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 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
- 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!
- 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.
- 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 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.
Melissa says
I really want to make these! I am confused, though, about what size box of pudding I need to get. It kind of looks like it says 5.1 oz, but I am not finding anything that size. Help?
Amy Engberson says
It’s crazy because I actually bought pudding that size when I created this recipe and can no longer find it. I think next time I make it I will use two small boxes of pudding or one large one. It might make the cookies a little more firm, but I don’t think it will really hurt anything! Happy Holidays!
Ginger says
Made a batch to see if they would be good for my xmas cookie exchange, since they looked so yummy! Great flavour, but are a bit sweet for my family’s taste. Would it effect the consistency if I brought the sugar down a bit? Thinking at least a half of cup.
Amy Engberson says
I think it might change the consistency of the cookies a little bit if you reduce the amount of sugar, but you could always try it and see what happens.
Renee says
I always add 1 tsp. Salt to 2 cups of sugar in any recipe I make. It’s the perfect balance for flavor to prevent that too sweet taste.
Amy Engberson says
Salt is the perfect way to balance out all the sweetness! I LOVE salty sweet!
Soccer Mom says
These are amazing!!! I’ve made them twice now–very quick, easy, and delicious! I took them to my son’s soccer dinner, and his teammates devoured them! I used steel-cut oats for half the oats, because I ran out of regular oats, and it still worked great! Also did not have toffee bits on hand, so I substituted caramel bits. DELICIOUS! Thanks for such a great recipe!
Amy Engberson says
I can only imagine how yummy these would be with caramel bits! I need to try that ASAP!
Laura Lewis says
Well, I tried making them with just a 4 serving size box of pudding, I couldn’t find anywhere on the internet that a six serving size box existed in butterscotch flavor. They didn’t turn out to be as good as when I weighed out 5.1 ounces of powder from 2 boxes of the 4 serving size. I guess I’ll just keep making the other half box of pudding powder into pudding.
Amy Engberson says
I’m not sure why instant butterscotch pudding mix isn’t available in all stores. I bough mine at my local Walmart. I guess if you can’t find it you’ll have to measure it out, which is a pain, but works!
Laura Lewis says
I’m wondering if the pudding size is correct. A 5.1 oz box is the size that makes 6 servings, not 4 servings. I can’t find Butterscotch flavor in that size locally. Is it the four serving size or the six serving size box of pudding?
Amy Engberson says
I found a 5.1 oz package of butterscotch pudding at my local Walmart. A reader told me they used a 4 oz. package with success, although I haven’t tried that myself. Another reader suggested weighing pudding mix and using 5.1 ounces. I know that is a pain and leaves you with a half used package of pudding.Hopefully you find a method that works for you because these cookies are worth it!
Julie crossley says
Hello just browsed your receipe for no bake caramel cookies it looks awesome however I’m a bit thick !!! The butterscotch pudding is it like angel delight or is it like a ready made pudding?? Also where is it best to get the toffee crisps can you help thanks for taking the time to
Read this julie
Amy Engberson says
It’s dry pudding mix. I used the Jell-o brand. I find the toffee chips. In the baking section at the grocery store near the chocolate chips. Happy fall!
Carol says
Do you think I could sub Stevia for the sugar? And use sugar free pudding?
Amy Engberson says
I don’t use Stevia in my cooking so I’m not sure what the results would be. I’m guessing if you use sugar free pudding it will alter the consistency of the cookies. You could always try it and eat them with a spoon if it doesn’t work out. I bet the cookies would still taste good! 🙂 Happy Fall!
Susan says
Hi there, haven’t made these yet but to answer the question, I wouldn’t sub stevia but she could use either Swerve or Monkfruit granular for the sugar. Stevia probably won’t ever set up. Other recipes I’ve seen do sub these 2 sweeteners. Good luck!
Amy Engberson says
Good to know! Thanks for the suggestions. My husband is trying to cut back on his sugar so I need to learn all about using Monkfruit, etc! Thanks again!
Deb C says
Just made these cookies!! We love them!!! We will definitely be making these again!! Thank you so much for sharing!!!
Amy Engberson says
Aren’t no bake cookies the best? My family loved this version! Happy Fall!
Libby Miller says
Just wondering… is the pudding size a large box? I only had a small box so I added abt 1/2 c butterscotch chips hope they set up. this is one of those comments…..I didn’t have toffee chips so i added caramel bits and mini choc chips. For some reason, I don’t expect they will look just like yours! 😉
Amy Engberson says
I used a 5.1 oz box of pudding. I absolutely love experimenting with recipes and think it is fantastic when readers do the same. Who knows how it will turn out. Heck, even if you have to eat these cookies with a spoon I bet they will taste good. And you can’t go wrong with adding chocolate chips and caramel!
Libby Miller says
And they did taste awesome however we did have to eat them with a spoon.. People at work were just cleaning them off the waxed paper with their fingers!! thanks and Ill try them your way!
Stephanie says
Do these harden nicely? I’ve made no bakes with pudding before, and they never hardened no matter how long you let them sit. Your pictures look like they firmed up very well. I’m wondering if it’s the evaporated milk that helps with that? I’ll be trying these for sure, and tweaking other recipes accordingly!
Amy Engberson says
These cookies definitely aren’t hard and dry no bake cookies. I think they have a perfect consistency, just a little soft. I always use evaporated milk in my no bake cookies and they always turn out! Happy fall!
Shannon says
Could you just use regular milk? Never used evaporated in my no bakes.
Amy Engberson says
I’m sure you could use regular milk, although I haven’t tried it.
Genna says
These look amazing! Just wondering how long to let the mixture boil? Thanks!
Amy Engberson says
I just bring it to a rolling boil, basically a gently boil that doesn’t stop when you stir. I don’t time it! Happy Fall!
HELEN says
Can these be frozen ?
Amy Engberson says
Good question. My boys devour them in no time so I’ve never had a chance to even try freezing them. Let me know how it works if you try it! Happy Fall!
Jane says
Made these this morning and boy are they addictive lol I tend to scorch things on the stove ( I get distracted a bit too easy I guess) so I made it in the microwave. Since my butter and milk were cold – didn’t have evaporated milk so I just used “regular” milk – I cooked it on high for 9 minutes to get it to a full rolling boil. These are great if you just need that small hit of sugar now and then and I plan on experimenting with different flavors too like maybe banana pudding or coconut…the possibilities are endliess!
Amy Engberson says
Using the microwave is a fantastic idea! I’m going to start experimenting with different flavors too! Can’t wait to see which ones are my favorites!
Abeer says
My mom makes something very similar during the holidays but it has a tonne of chocolate too. These look like an awesome variation!
Amy Engberson says
Adding more chocolate only makes things better in my opinion!
Justine | Cooking and Beer says
Love that these are no bake! Saving for later!
Amy Engberson says
Even my boys, who don’t know how to cook anything, can make this one! I need a few recipes like that!
Kimberly @ The Daring Gourmet says
Those look awesome and I love how simple they are to make!
Amy Engberson says
Life is so crazy busy that sometimes it’s all about quick and easy, especially when you get a cookie this delicious!
Jessica | The Novice Chef says
Caramel cookies and no bake?!! YAY!
Amy Engberson says
I know right? Caramel “anything” is a winner with my crew! These just happen to be super easy!
Darla says
In which step.do you add the pudding mix?
Amy Engberson says
Sorry, I forgot to include that in the instructions. I’ll go fix it right now. I added the pudding mix with the oats. Thanks for pointing that out!
Sara says
Would using the 3.4 oz pudding make it just less butterscotch or change the consistency?
Amy Engberson says
I’ve never tried that so I can’t say for sure. I imagine they would make the cookies a little less set up, and a little less butterscotch flavor. If you let the mixture boil just a little bit longer it might help with the cookies to still set up firm enough. Let me know if you try it!
Denise R. says
These look amazing! I must try. I will report back! 🙂
Amy Engberson says
Yes! Let me know what you think!