These No-Bake Salted Caramel Cookies are the ultimate combination of rich caramel flavor, creamy chocolate, and a hint of salt. They’re quick to make, require no oven, and are perfect for satisfying your sweet tooth in a pinch. With a chewy texture from oats and added crunch from toffee chips, they’re bound to become a favorite for parties, snack time, or when you simply want an indulgent treat.
Ingredients
- 2 cups granulated sugar: Sweetens the caramel base.
- 3/4 cup butter (1 1/2 sticks): Adds richness and creaminess.
- 2/3 cup evaporated milk: Provides the right consistency for the caramel mixture.
- 3.4 ounces instant butterscotch pudding mix: Infuses the cookies with a sweet caramel flavor.
- 3 1/2 cups quick oats: Adds texture and chewiness.
- Dash of salt: Enhances the flavor and balances the sweetness.
- 1 cup semi-sweet chocolate chips: Adds bursts of rich chocolate flavor.
- 1/2 cup toffee chips: Provides a crunchy, buttery sweetness.
Instructions
1. Prepare the Baking Sheet and Ingredients
Line a baking sheet with parchment paper or wax paper. Measure out 3 1/2 cups of quick oats and set aside. Place the chocolate chips in the freezer to prevent them from melting too quickly when mixed.
2. Make the Caramel Base
In a medium saucepan, combine:
- 2 cups granulated sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- A dash of salt
Heat over medium, stirring frequently. Bring the mixture to a full rolling boil (vigorous bubbling that doesn’t stop when stirred) and boil for 30 seconds.
3. Add the Oats and Pudding Mix
Remove the saucepan from the heat and stir in the quick oats and dry butterscotch pudding mix. Mix until fully combined. Let the mixture cool slightly for a few minutes to prevent the chocolate chips from melting too much in the next step.
4. Incorporate Chocolate and Toffee Chips
Gently fold in the frozen chocolate chips and toffee chips. Stir quickly but carefully, ensuring they’re evenly distributed without fully melting the chocolate chips.
5. Form the Cookies
Using a cookie scoop or tablespoon, scoop the mixture and drop it onto the prepared baking sheet in even mounds.
6. Sprinkle with Sea Salt
Before the cookies cool completely, sprinkle a small amount of sea salt over each one for that perfect salty-sweet contrast.
7. Cool and Set
Let the cookies sit at room temperature for at least 15-30 minutes to firm up.
Tips for Success
- Full Rolling Boil: Make sure the caramel mixture reaches a rolling boil that continues even when stirred; this ensures proper setting.
- Quick Oats vs. Old-Fashioned Oats: Use quick oats for the best texture. Old-fashioned oats may result in a tougher cookie.
- Cool Before Adding Chips: Allow the mixture to cool slightly before adding the chocolate chips to maintain their shape and texture.
- Sea Salt Garnish: Use flaky sea salt for the best flavor and visual appeal.
Variations
- Peanut Butter Twist: Stir in 1/2 cup of peanut butter for a nutty flavor.
- White Chocolate and Cranberries: Replace semi-sweet chocolate chips with white chocolate and add dried cranberries for a festive touch.
- Nutty Delight: Add 1/2 cup of chopped pecans or almonds for extra crunch.
- Extra Caramel: Drizzle caramel sauce over the cookies before they cool completely for added decadence.
Serving Suggestions
These No-Bake Salted Caramel Cookies pair wonderfully with:
- Milk: A classic complement to balance the sweetness.
- Coffee or Tea: Perfect for an afternoon pick-me-up.
- Vanilla Ice Cream: Serve a cookie alongside a scoop of ice cream for an indulgent dessert.
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: If your kitchen is warm, refrigerate the cookies to keep them firm.
- Freezing: Freeze the cookies in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQs)
1. Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chewier. Quick oats work best for a soft, cohesive cookie.
2. Can I substitute the pudding mix?
Butterscotch pudding is key for the caramel flavor, but vanilla pudding can work if you prefer a milder taste.
3. How do I keep the cookies from sticking?
Ensure the baking sheet is lined with parchment or wax paper to prevent sticking.
4. Can I make these cookies dairy-free?
Yes! Use plant-based butter, dairy-free evaporated milk, and dairy-free chocolate chips.
These No-Bake Salted Caramel Cookies are the perfect mix of chewy, crunchy, sweet, and salty. Quick to prepare and bursting with flavor, they’re ideal for any occasion, from casual snacks to holiday dessert spreads. With simple ingredients and easy steps, you’ll have a batch of these addictive treats ready in no time.
Enjoy every gooey, caramel-filled bite!
