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.
Sandi weldon says
These looked great but I don’t care for the butterscotch flavor, can I add a different flavor or not put the pudding at all?
Amy Engberson says
You can definitely use a different flavor of pudding. Vanilla, chocolate, caramel, or white chocolate are all great options. You do need to add some kind of pudding or they won’t turn out quite right! Let me know which flavor you decide to use!
Albert York says
Great recipe! How long do I let cool? How long do I let it boil for? I’ve already made the cookies but I guess I didn’t let it cool enough.
Thank you!
Amy Engberson says
It’s hard to say exactly how long these cookies need to boil. You just need to get them to a gentle, yet full, rolling boil. A rolling boil is when it doesn’t stop bubbling even when it’s being stirred. You’ll need to let the cookies sit until completely cooled. They will get more firm as they sit. If they are still too soft you can try putting them in the fridge. If they don’t come to a full rolling boil they will be too sticky and soft, so make sure they’re really boiling before turning the heat off. Let me know if you have any questions.
Barbara says
Can a different flavor pudding be used instead of butterscotch. We don’t have any in the area I live in (Florida) and don’t care to pay $15 for 4 boxes of it on Amazon. Thank you
Amy Engberson says
Oh, man! That’s too bad you don’t have butterscotch pudding in your stores. You can use vanilla or caramel. Of course, the vanilla won’t give it that rich buttery flavor though.
Lisa Layman says
Hi Amy, I haven’t tried making any of these yet. They sure sound easy to make, and yummy to eat. I can’t wait to make them.
Amy Engberson says
Yes! These cookies are easy enough to make even on busy days! I can’t wait for you to try them!
Licia says
These are seriously delicious and a big hit with the family. And so easy to make! Thank you so much for sharing your recipe!
Amy Engberson says
Yay! I’m glad everyone enjoyed them! They’re so easy and yummy!
Lisa Giltner says
After the mixture reaches a full rolling boil, how long do you boil it? Or do you immediately take it off the heat? Thank you for such a delicious recipe!
Amy Engberson says
As soon as it hits a full rolling boil (meaning it’s completely bubbling across the top and doesn’t stop boiling when being stirred) I take it off the heat. If you want more firm cookies you could try boiling it for about 30 seconds. I never do that though and they always set up just fine. Let me know how it goes)
CATHERINE GOODFELLOW says
Hi Amy, Does it matter what type of oats are used? Old-fashioned rolled? Quick cook?
Thanks, Catherine 🙂
Amy Engberson says
Nope! Old fashioned oats are a little bigger and chewier than rolled or quick-cooking oats. Either will work great, but you’ll get a bit of a different texture depending on the kind of oats used!
Cindy Bingham says
When you say let it cool for a bit, before adding chips and toffee bits, how long is that? 5-10 minutes? Or longer?
Amy Engberson says
Hi Cindy! It all depends on how big of a hurry I’m in! I bet you can relate! I usually wait for about 5 minutes then stir the chocolate chips in. They do melt a little bit, but that doesn’ really bother me! I’ll take chocolate any way I can get it!
Joan says
I made these cookies and they didn’t set up all the way what did I do wrong they have a great taste
Amy Engberson says
Hi Joan! It’s really important to bring the sugar, butter, and evaporated milk to a full rolling boil, which means that it continues to boil even when it’s being stirred. If it doesn’t come to a complete rolling boil the cookies will be gooey. Hopefully that helps!
Janice says
Omg! These are so easy and delicious doesn’t even begin to describe how they taste!
Amy Engberson says
Isn’t there something amazing about salted caramel! I’m so glad you loved this easy recipe!
Jolene says
SO good and so easy. A nice change from the standard chocolate no-bake we have all been making for decades.
Amy Engberson says
Yes! It is fun to have a little change of pace once in a while!
Mimi says
I used the cook and serve jello instead of instant. I added to the butter, evaporated milk, and sugar while it was still cooking before it was boiling and it turned out great!
Amy Engberson says
Thanks for sharing. It’s good to know either type of pudding can be used. I’m glad you loved them!
Sarah says
Would it change the cookie a lot if I use milk chocolate chips instead of semi sweet?
Amy Engberson says
That’s a great idea! You can use any kind of chocolate chips you’d like; milk chocolate, semi-sweet, white chocolate, butterscotch, etc. I love milk chocolate!
Lara says
Can I use cook and serve pudding mix with this recipe
Amy Engberson says
Hi Lara. I’ve never tried using cook and serve pudding in this recipe so I’m not sure how it would turn out. I know they do react differently though in most recipes. Since the pudding doesn’t actually get cooked in this recipe I’m a little skeptical that it would work. Please let me know if you try it though. I love having options!
Kristen Andersson says
Hi Amy! These look really lovely! I live in Sweden and butterscotch pudding is not available here. Do you think another flavor would work? Thanks! Kind regards, Kristen Andersson
Amy Engberson says
Hi Kristin! I think you could easily substitute any flavor of instant pudding in these cookies. Jell-O came out with actual caramel pudding since I created this recipe. Vanilla and chocolate would both be great!
Twyla Lindemann says
I’m not a fan of butterscotch , is there another flavor of pudding I could use?
Amy Engberson says
Yes! It’s fun to experiment with different flavors of pudding. Since I shared this recipe they Jell-O started making caramel pudding. I’ve never tried it but I bet vanilla would be fantastic too! Let me know what flavor you try!
Frances Brinlee says
My family ( part of us anyway) are going on a small vacation. I plan to make some of your cookies. Yummy. Thank you for your recipes
Amy Engberson says
Have fun on your vacation! These cookies are one of our favorite go-to summer cookie recipes because I don’t have to turn the oven on and because they don’t melt in the hot summer weather!
Rhonda says
sounds good
Courtney says
Can I use old fashioned rolled oats in place of the quick oats? How would it affect the consistency?
Amy Engberson says
Yes. You can use old fashioned rolled oats. Rolled oats tend to be a little bit chewier than quick oats because they are a little bigger. They’ll still taste great though!
char says
i am dairy free so i used coconut milk from a can, carton will not do. these are addictive and so easy. these are a keeper
Amy Engberson says
I’m glad you found a way to make them work for you!
Teresa says
The flavor is great. However i could not get the cookies to set. First batch i only had small package of pudding, so i figured that was it. Second batch used 1.5 boxes to equal the large box. Still didn’t set up. Ugh!
What am i missing? I even boiled for one minute to see if that’s what was wrong. I make no bake cookies and seldom.run into any issues other than they get eaten too fast.
Thanks for any ideas. These taste great but if they don’t set up they’re not for us.
Amy Engberson says
Hmmm! It’s hard to know exactly what is happening when I’m not there. Usually, not boiling the mixture long enough is the reason no-bake cookies are gooey. Did you use any other substitutes? Are you using instant pudding mix? You could try reducing the amount of milk to 1/3 of a cup. Let me know if that helps.
Teresa says
The next day I figured it out! These are a new hit at home and work.
Somehow, my brain translated 3/4 cup butter into 3 sticks of butter! What?? Yeah. So I actually dumped all of my originals together, heated back in microwave, added the extra oats, and they were “okay”. Made the recipe correctly next time and it’s so very, very, very good.
Still don’t know how I did the translation to 3 “sticks”, but my daughters and ladies at work got a laugh when I told then what I did. SMH.
Can’t wait to try a few other no bake recipes of yours. Thank you!
Amy Engberson says
OMG! I’m so glad you figured out what the problem was! Usually, I’m in the more “butter is more better” camp, but when it comes to making cookies that probably wouldn’t work the best! Let me know what other recipes you try out!