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.
Leslie says
My mom used to make these so I have been making them for years. This is the first recipe I have seen for them. I love that I can do butterscotch or chocolate
Amy Engberson says
It’s so fun to play with all the different flavor combinations! Plus, you can’t beat how easy these are!
Elda says
They look and sound delicious, I will try one of these days.
Thank you for sharing
Amy Engberson says
I can’t wait for you to try them! They are so pretty yummy…and easy!
Sheri says
These sound awesome. I have a package of caramels [ that I bought on clearance] could I use that instead of making my own?
Amy Engberson says
Hi Sheri. These cookies don’t actually have caramels in them. They have a package of butterscotch, or caramel, dry pudding mix that gives them the caramel flavor! They are pretty delicious!
Deanna says
Can these be frozen?
Amy Engberson says
I’ve never frozen them before so I can’t really say how it will work. I freeze my Classic Peanut Butter Chocolate Cookies and it works great though. I’d try freezing them on a cookie sheet first, then moving them to an airtight freezer container. Let me know how it goes!
Jane says
I have made these so many times since finding the recipe 3 years ago! I now have a daughter in law that’s gluten intolerant and no bake cookies are some of her favorite treats since they don’t need any of that gritty gluten free flour. I just made these this morning for her – she loves salted caramel as much as I do so it’s going to be tough not to eat half of them before I see her lol. I used gluten free certified oats and surprisingly instant pudding is gluten free as well so there’s no issues for her. I’ve always just used “regular” milk with great results. Up here in Canada there has always been just the one size of instant pudding mix – until I found Pinterest I didn’t even know other sizes existed! I just use the 4 serving size box all the time and never have any trouble. I throw the sugar, butter and milk in an 8 cup bowl and microwave it for 6 minutes – its usually close to the top of the bowl at that point. I stir in the rest of the ingredients and let it sit for about 5 minutes and then scoop out. Nothing could be quicker when you NEED a little something sweet!
Amy Engberson says
I love that you figured out how to make these cookies in the microwave! That’s a game changer when you need a treat really FAST! Once in awhile I have company that must eat gluten free and when it comes to serving dessert I’m stumped every time. I’m going to make these next time! Thanks for pointing that out! Enjoy!
Jane says
Just a quick tip if making these for gluten intolerant or celiac people. Make sure the oats are certified gluten free – some brands are packaged in factories where cross contamination with wheat products can happen. Checking for this can save a lot of pain and grief for those that can’t eat gluten! There’s more and more brands out there that have gluten free oats – Quaker is one that packages it safely and its right on the label 🙂 Until my daughter in law explained this to me I had no idea that not all oats were safe for her to eat!
Amy Engberson says
Thanks Jane! I’ve heard that not all oats are gluten free, but since I don’t need to eat that way it didn’t really affect me. It’s a super helpful tip for those that are gluten free! And anything to avoid pain later on is a good thing! Thanks for sharing!
PJ says
Just made these, first batch ever. Next time will use more butter and less oatmeal to get a more runny product. Used caramel pudding.
As a home baker, always adding to my repertoire
Amy Engberson says
Caramel pudding would work perfectly! I created this recipe before Kraft created caramel pudding! Sounds like you have your substutions all figured out. If you want a thinner cookie you could reduce the cooking time of the mixture too. Reducing the amount of oats would also make them thinner. Good luck!
Jackie says
These sound so delicious! Can’t wait to try them.
Amy Engberson says
YES! You need to make them ASAP! They are so easy and so yummy!
Sue says
Do I have to use butterscotch peddling or can I use any flavor?
Amy Engberson says
Hi Sue! You can use any flavor of pudding you’d like! Coming up with new flavors is so fun! Enjoy!
Toni Benjamin says
How do you store these cookies? If they last
Can’t wait to hear comments from friends I share with. By the way, I couldn’t find the 5 oz. Box either. So bought 2-3 oz ones and cut one in half. Made pudding with the other half. Plus, the little can of evap milk was just shy of 2/3 cup so used 1/2 & 1/2 to make up diff. Worked fine.
Amy Engberson says
I store them in an air tight container. I’m guessing they would last up to about three days, but I don’t really know because my boys and their friend devour them in a few hours!
It’s so fun that you are sharing these with your friends! I can’t wait for all of you to enjoy them! And, thanks for the great substitution suggestions!
Sybil Moon says
I am so excited to make these No Bake Carmel Cookies. I am severely handicapped the past year. This sounds like something I can manage with the help of a young women who helps me. I would love to have any more easy recipes. My Stamina Is severely injured but I love making goodies for my family.
Amy Engberson says
Hi Sybil! I can’t wait for you and your angel friend to help you make these cookies! They really are pretty quick and easy to make. You’ll have to take a peek around my site, it’s full of quick and easy recipes. There are simple main dish, breakfast, dessert, and side dish recipe! I hope you find lots of them to try out! I’m sure your family would love them!
Denise Pare says
How should these cookies be stored. And for how long. Thank you they sound delicious making them tomorrow
Amy Engberson says
Hi Denise! I store them in an airtight container. They would last for a couple days stored that way, although they don’t usually last that long around here! Enjoy!
Jenifer Johnson says
Could you add coconut ??
Amy Engberson says
Yes! Coconut is a great addition in these cookies. Just substitute coconut for a portion of oats. So if you want to add a cup of coconut, reduce oats by a cup. Yummy!
Kathy Brummitt says
These were a huge hit at the office! Love them! I’m adding them to my “must have” Christmas goodies list!
Amy Engberson says
Yay! I’m thrilled every one enjoyed them! They are one of our favorite cookies too! And you can’t beat how easy they are to make!
Lori Horn says
I have a question, you say to a rolling boil is that soft ball stage?
Amy Engberson says
Hi Lori! Great question! A rolling boil is a gentle boil that doesn’t stop even when it’s being stirred. No need to use a thermometer with this simple recipe! Enjoy!
Quie says
This is my third time making these cookies! They are amazing and so easy to make! I always double the batch and use (3)4.3 ounce pkgs of the pudding! We Love them❤️ Thank you for the recipe!!
Quie says
This is me again I use (3) 3.4 oz. pkg of pudding
Amy Engberson says
A double batch is such a great idea! They always go fast! Glad you enjoy them!
Angela Forcier says
Is that a small box of instant pudding mix ? The small or large are not that amount of ounces
Amy Engberson says
I found a 5.1 ounce box and it worked perfectly! If you can’t find that size I’ve used the small box (3.4 oz.) and it works great too!
Victoria Handrahan says
what do you mean by 15.1 instant butterscotch pudding? I’ve got 2 -1oz,whitch makes 4 1/2 servings 9each box of pudding. They are sugar free
Amy Engberson says
It’s one 5.1 ounce bo of instant butterscotch pudding. I haven’t tried using sugar free pudding and so I’m not sure how it will work. I’m guessing it might make a thinner cookie. Let me know how it goes if you try it!
Quie says
These cookies are fantastic!! Very easy to make
Amy Engberson says
They are one of my favorites because they are so easy and so tasty! Glad you enjoyed them!
Lindsey says
Did I Miss the recipe instructions?
Amy Engberson says
I just updated the post so the recipe is on the first page! Let me know if you aren’t seeing it and I’ll make sure to get it to you!
Sue Holmes says
Where is the amount of sugar and milk? I have been over and over your sight and can’t find it, maybe it’s new glasses? Maybe just me.
Amy Engberson says
There should be a gray box at the bottom of the post that says something like “click here for the recipe”. If you click that box it should take you to a printable recipe. Let me know if it doesn’t work for you and I’ll be sure to get it to you!