5-Minute No Bake Salted Caramel Cookies (Irresistibly Easy!)

What do you do when it’s 92 degrees outside, the kids are turning the kitchen into a LEGO battlefield, and your sweet tooth is screaming louder than your toddler at naptime? You make No Bake Salted Caramel Cookies, of course. These little gems are the holy grail of summer treats—quick, comforting, and require exactly zero oven time. Think buttery caramel goodness wrapped around chewy oats, melty chocolate chips, and a sprinkling of sea salt sass. They come together faster than your toddler can say “cookie!” and will disappear just as quickly.

This recipe was born on one of those please don’t make me turn on the oven days. I was craving something cozy but couldn’t fathom preheating. The instant butterscotch pudding was a happy pantry accident. And the toffee chips? Well, they’re like that surprise cameo in a rom-com—totally unexpected and absolutely perfect.

So go ahead, whip these up. Your summer self will thank you.

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Why You’ll Love This No Bake Salted Caramel Cookies Recipe

• No oven, no sweat—literally.
• Just 7 pantry-friendly ingredients (you probably have them all right now).
• Kid-approved and grown-up addicting.
• Perfectly chewy, with rich caramel flavor and a chocolate crunch.
• Ready in under 30 minutes!
• If you love no-bake treats like these, you might also swoon over Melania’s chocolate peanut butter oat bars—another oven-free delight for busy days.

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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 (plus more for sprinkling)
• 1 cup semi-sweet chocolate chips
• 1/2 cup toffee chips

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Instructions

1. Prep your setup: Line a baking sheet with parchment or wax paper. Measure your oats and pop the chocolate chips in the freezer to keep them from melting too soon.
2. Boil the basics: In a medium saucepan over medium heat, combine sugar, butter, evaporated milk, and a dash of salt. Stir frequently until it reaches a full rolling boil. Let it boil for 30 seconds.
3. Mix and pause: Remove from heat. Stir in the oats and dry pudding mix until combined. Let it cool for a few minutes—you want it warm, not hot, before adding chocolate.
4. Add the magic: Stir in your frozen chocolate chips and toffee bits. Stir gently—too much and they’ll melt into goo (which still tastes great but looks like chaos).
5. Scoop and sprinkle: Drop spoonfuls of the mixture onto the lined baking sheet. Sprinkle a pinch of sea salt on each one before they cool.
6. Set and snack: Let the cookies firm up at room temp for 15–30 minutes. Sneak one early. I won’t tell.

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Melania’s Tips for Perfect Banana Bread

Oops—meant salted caramel cookies! But hey, banana bread fans can check out this cozy spiced banana bread later.

• Don’t skip the chill—those frozen chips help keep the cookies chunky and gorgeous.
• Stir like you mean it—but only after the mixture cools a bit.
• Love texture? Use half quick oats, half old-fashioned.

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Bake It With the Littles

This recipe is a dream for little helpers:

• Have them line the baking sheet.
• Let them pour in oats or sprinkle sea salt.
• For older kids, measuring the pudding mix is practically a science experiment.

Just keep them away from the hot sugar boil—nobody wants caramel burns on tiny fingers.

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Meal-Prep Magic

You can make these 3–4 days ahead and store them:

• In an airtight container at room temp
• Or chilled in the fridge for extra firmness

They’re freezer-friendly too! Just flash-freeze on a tray, then toss them into a zip-top bag. Perfect for sneaky midnight snacks.

Also, if you’re new to making no-bake cookies and want to dive deeper into technique, check out this helpful guide on boiling sugar mixtures from Allrecipes

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Healthier Swaps Without Losing the Magic

Want to sneak in some nutrition without compromising the cookie joy?

• Sub half the butter with nut butter (like almond or peanut).
• Swap sugar with coconut sugar for a richer, less refined sweetness.
• Use dark chocolate chips instead of semi-sweet.
• Try gluten-free quick oats for a GF-friendly version.

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Leftover Remix

If—if—you end up with extras, try these:

• Crumble over vanilla ice cream.
• Break them into chunks for no-bake pie crust.
• Use as a base layer in parfaits with Greek yogurt and berries.
• Chop and mix into homemade trail mix for a caramel surprise.

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Gift It Like a Pro

Package 3–5 cookies in a clear treat bag with rustic twine and a handwritten label (“No Bake Salted Caramel Bliss!”). These make adorable teacher gifts, bake sale hits, or thank-yous for your favorite dog walker.

Add a cute tag that says: “Zero oven. All love.”

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FAQs

Can I use regular oats instead of quick oats?
Yes, but the texture will be chewier and they may not bind as tightly.

What if I don’t have toffee chips?
Crushed caramel candies or chopped pecans make great substitutes.

Can I skip the pudding mix?
Technically yes, but you’ll lose that thick, luscious texture and caramel depth.

How do I keep them from getting too soft?
Make sure you boil for the full 30 seconds and let the mixture cool before adding chocolate chips.

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Final Thought

No Bake Salted Caramel Cookies are the kind of treat you’ll come back to over and over—especially when the heat rises or time’s tight. They’re a little nostalgic, a little indulgent, and totally doable on a Tuesday afternoon with a house full of chaos. From my messy, chocolate-chip-studded kitchen to yours—happy no-baking, my friend.

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