Irresistible No-Bake Salted Caramel Cookies

These irresistible no-bake salted caramel cookies are my favorite treat when I want something sweet, chewy, and salty without turning on the oven. They’re rich and buttery with just the right balance of caramel sweetness and a hint of sea salt. Perfect for satisfying a quick craving, holiday treat-making, or sharing with friends and family.

Why You’ll Love This Recipe

I love how quick and easy these cookies are to make. I don’t need any baking skills or fancy tools—just a saucepan, a spoon, and a bit of patience while they set. The flavor is bold and buttery with deep caramel notes, and the texture is soft and chewy with a slightly crisp bite. They’re great for gifting, snacking, or even freezing for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar

• Brown sugar

• Unsalted butter

• Whole milk

• Salted caramel chips or soft caramels

• Old-fashioned oats

• Vanilla extract

• Sea salt (for sprinkling)

Directions

1. I line a baking sheet with parchment paper and set it aside.

2. In a saucepan over medium heat, I melt the butter with the granulated sugar, brown sugar, and milk, stirring constantly until the mixture comes to a gentle boil.

3. I let it boil for 2–3 minutes while stirring, then remove it from heat.

4. I stir in the salted caramel chips (or soft caramels), vanilla extract, and a pinch of sea salt until smooth and fully melted.

5. I fold in the oats until everything is fully combined.

6. Using a spoon or small scoop, I drop the cookie mixture onto the prepared baking sheet in rounded mounds.

7. I sprinkle a little extra sea salt over the tops while they’re still warm.

8. I let the cookies cool and set at room temperature for about 30–40 minutes, or I pop them in the fridge to speed things up.

Servings and timing

This recipe makes about 20–24 cookies. Prep takes around 10 minutes, and they’re ready to enjoy after 30–40 minutes of cooling.

Variations

Sometimes I mix in chopped nuts or mini chocolate chips for extra texture. I’ve also made them with coconut flakes or swapped out some of the oats for crispy rice cereal for a lighter crunch. When I want a richer flavor, I add a dash of espresso powder to the caramel mixture.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them with parchment paper between layers. There’s no reheating needed—they’re ready to enjoy straight from the container.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but I prefer old-fashioned oats for a chewier texture. Quick oats make the cookies a bit softer and more uniform.

What kind of caramels should I use?

If I’m using soft wrapped caramels, I melt them down with a splash of cream or milk. Salted caramel chips work great and melt faster.

Do these cookies harden or stay soft?

They stay soft and chewy in the center with slightly firmer edges once set. I don’t overcook the sugar mixture if I want them tender.

Can I make them dairy-free?

Yes, I use plant-based butter and a dairy-free milk like almond or oat milk. Just make sure the caramel alternative melts well.

How do I keep them from sticking?

I always use parchment paper and let them cool completely before moving. A light spray of nonstick on the spoon also helps when scooping.

Conclusion

These no-bake salted caramel cookies are everything I want in a quick homemade dessert—rich, gooey, salty-sweet, and made without the oven. Whether I’m making them for a gathering or just treating myself, they’re always a hit and never last long.

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