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.
Jacque says
Well, sadly you need to let cool longer. The chocolate chips melted. Waiting for them to harden.
I had original oats. Wonder if there is a difference using instant oats. Maybe the oats are a little softer?
Amy Engberson says
That’s true. If you don’t let the cookie mixture cool for a bit the chocolate chips get really melted. It’s kind of a balancing act though because if you let the mixture cool too long it’s too stiff to drop into cookies. I don’t mind the chocolate chips being a little melted. I try to work pretty quickly once I add the chocolate chips. Instant oats will soak up some of the caramel mixture and make a softer cookie. I prefer instant oats.
Patricia Morgan says
Can l sub the milk and sugar mixture for a warmed up can of sweetened condensed milk?
Amy Engberson says
I don’t think that would work very well. I’d stick to the milk and sugar mixture!
V.connors says
Where does Carmel come into receipe?
Amy Engberson says
You can use either caramel pudding mix or butterscotch pudding mix. When I first made this recipe caramel pudding mix wasn’t available. It tastes like caramel though!
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!
Julie Hoffman says
After searching the county for 2 1/2 days I could not find instant butterscotch pudding anywhere so I bit the bullet and used the cooking serve turned out perfect FYI if you put the chocolate chips in the freezer before you start boiling your cookies the chocolate doesn’t melt as quick when you stir it in to the mixture.
Amy Engberson says
Thanks for the tip! I’m going to try this! What a great idea to freeze the chocolate chips!
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!
Theresa says
Can you share the no bake putter no bake cookies
Amy Engberson says
Yes! They’re so easy and yummy! Here’s the recipe! https://pitchforkfoodie.com/classic-chocolate-peanut-butter-no-bake-cookies/
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!