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.
Bonnie Jaster says
Need measurement amounts to be able to do. Please advise.
Amy Engberson says
Click on the little grey box at the bottom that says something like “Click here for the recipe”. It should take you straight to a printable recipe. If it doesn’t work let me know and I’ll be sure to get it to you!
Colleen says
I am fearful these will be gone before Christmas, but I went ahead and made them anyway. Will these need to be refrigerated or just airtight container?
Amy Engberson says
No judgement from me! Heck I’d make two batches…one for saving and one for eating! I store them in an airtight container but not in the fridge! Merry Christmas!
Jessica Robinson says
These look so delicious! Sending love from another farmgirl to your kitchen! Thanks for sharing this recipe.
Amy Engberson says
Hi there farmgirl! These cookies are so easy and so yummy! One of our favorites! Thanks for stopping by!
DB says
Can you I substitute regular oats instead of instant oats?
Amy Engberson says
Yes! You can use old fashioned oats instead of quick cooking oats. It will give the cookies a little different texture since quick cooking oats are ground finer than old fashioned ones! Best wishes!
sharon carnall says
help!!! haha!! what did i do wrong
they won’t stiffen and when i drop them they just spread and won’t harden!!!!!
Amy Engberson says
Hmmm! It’s hard to say without watching you make them. My best guess is that maybe you didn’t get the milk/butter/sugar mixture to a full rolling boil. It needs to boil hard enough that it doesn’t stop boiling when you stir it! Hopefully that helps! Let me know if I can further help you!
Jennifer beattie says
I thought i had evaporated milk but it is condensed milk would this work as well i know it is thicker. Any thoughts?
Amy Engberson says
Hi Jennifer. Evaporated milk and sweetened condensed milk is very different so they are not interchangeable. Hope you can grab some evaporated milk soon so you can make it soon!
Paula says
I don’t see a recipe with the amounts of each ingredient. Am I missing it?
Amy Engberson says
You should see a grey box at the bottom of the post that says “click here for the recipe”. It should take you straight to the printable. If it doesn’t work let me know and I’ll make sure I get it to you!
Janice Thacker says
I don’t have sea salt. How much regular salt should I use?
Amy Engberson says
Hi Janice! Sea Salt and Table Salt can actually be used interchangeably! That should make for an easy transition! Happy cooking!
Janice Thacker says
Thank you Amy. Is that around 1/2 tsp. of salt?
Heather says
Sounds like a really good recipe only I don’t see the amounts of the ingredients . Could you please post them . As I would love to try it .
Amy Engberson says
If you look on the post you will see a grey box that says “click here for the recipe”. If you click that it should take you straight the the printable recipe complete with amounts of ingredients and instructions. If it doesn’t work for you let me know!
Sherry S. says
Could you add toasted coconut? Or maybe cornflakes?
Amy Engberson says
Hi Sherry! Adding toasted coconut is a wonderful idea and I think would add a nice texture. I’m not sure about adding cold cereal because sometimes when adding cold cereal to no bake cookies it becomes kind of chewy. I’ve wanted to try it too. I’ll let you know if I try it and you let me know if you try it!
Julie Parker says
Has anyone tried making these as bar cookies (do they cut well)? Also, has anyone figured out a way to make them less sweet without affecting their hardening?
Julie Parker says
I went ahead and made these without waiting for answers cuz I need something to take to game night tonight and do NOT want to turn the oven on in this heat.
So, in an attempt to have them not be quite so sweet I bought 2 of the 3 oz boxes of instant pudding- 1 butterscotch & 1 vanilla. I used all of the b’scotch & about 3/4’s of the vanilla. And I didn’t completely fill the 2nd cup of sugar. They are still sweet but not overly much.
I also made them much smaller than called for I guess; I wanted bite-size. After making about a dozen “drops” I switched to making little balls so as to compress the dough a bit more. Both of these were taking more time than I had so after I had about 40 and still having about half the dough left, I patted the rest into a greased 8×8 square pan. And they DO cut just fine; I cut the pan into another 36 pieces. So I now have a plate of balls and cubes to take. I’m very happy with the results- thanks for the recipe!
Amy Engberson says
I agree…it’s way hot to turn the oven on! Thanks for sharing your tips. I’m going to try this less sugar method next time I make these cookies! It’s always nice to cut back where I can. So happy they turned out for you!
Julie Parker says
Having about half of these left after Friday night and not wanting (needing) to finish the rest myself (I live alone) I broke up the rest into smaller pieces and used them in a trflfe for a potluck; this also went over very well. In addition to the cookies I used a pkg of chocolate pudding (instant), a pkg of vanilla pudding, Cool Whip plus some mini chocolate chips & Heath Bits.
Linda says
Great idea and thanks for sharing the results. I just found this recipe and now that I have read that you can pour it and cut them I’m sure going to give them a try.
Amy Engberson says
Sometimes shortcuts are the way to go! Making these into bar cookies is a great idea!
Marilyn Scher says
Had a very difficult time. When combining all ingredients, the batter was very thick. I am in the process of making them now and I am adding more milk. Maybe that will help
Amy Engberson says
Sorry to hear that. I’m wondering if the first mixture might have been boiled a little too long? That would cause them to be too thick. Adding milk should help though. They are so yummy it’s worthing making them though!
Laurie Sexton says
Is there anything you can substitute for the oats?
Amy Engberson says
Hi Laurie! That’s a tough one. My Penaut Butter Pretzel No Bake Cookies recipe uses rice cereal instead of oats and it works great. However, I’ve tried using rice cereal in traditional no bake cookies and it gets really chewy…not good. I’ve never tried substituting rice cereal in these but you could try it and see how it goes. I’m also wondering about using cooked quinoa instead. It seems a bit out there but you could try it. Good luck!
Stacy says
I can’t find instant pudding anywhere period. Just cook and serve. This is so odd to me as I live in a major city. Anyone know how it works with cook and serve pudding?
Amy Engberson says
I’ve never tried it with cook and serve pudding. Sometimes it’s a little hard to find the instant kind so I stock up when I find it! Maybe try Amazon!
JAN WILEY says
Can you freeze these?
Amy Engberson says
They never last long enough around here so I’ve never had a chance to try freezing them. I don’t see why it wouldn’t work though. If you try it let me know how it goes!
Gail says
Too much garbage popping up with this recipe. Can hardly see recipe. Takes too long
Amy Engberson says
Thanks for letting me know. I’ll check with my ad company and make sure they clean my page up a little!
Darlene says
I would love this recipe… Thank you so much
Amy Engberson says
It’s a family favorite around here!
Stacey says
We don’t like recipes that use instant or box mixes, Is there something that can be substituted for the instant pudding?
Amy Engberson says
I’m not sure how you would substitute to make this recipe without a box mix. Dumping a box in makes my life easier…not better…just easier!
Glenna Catanese says
I have made no bakes with butterscotch chips and they turn out fine and set up ok. I think you could maybe try them in this recipe.
Amy Engberson says
Great idea! Butterscotch chips are always a great addition!
Angela says
Made these today to send with my boys to a lock-in. I know they’ll be a big hit, they’re great. Very sweet!! A fun variation on our usual chocolate-peanut butter no-bakes.
For ourselves I would cut back on the sugar, although you can’t go too far with no-bakes, in my (limited, amateur) experience it’s the sugar and boiling it that holds them together. I did let the mixture boil a minute and they seemed perfectly firm enough. You do have to work kinda quickly, as it cools what is left is getting crumbly and you have to work harder to mush them into cookies.
Thanks for the recipe!
Amy Engberson says
I’m glad they were a hit! The amount of sugar you used would definitly affect the way the cookies set up. And yes, you do have to work pretty quickly when dropping the cookies or they will set up and then it’s hard to make them into cookies! Even those crumbs would be yummy though!
Denise Routson says
Amy,
I made these on Sunday and they were wonderful! Very tasty and easy. Yahoo!
Thanks for sharing your talents with us!
Denise R.