These No Bake Salted Caramel Cookies are the perfect solution when I want a sweet treat without turning on the oven. With a rich, buttery caramel flavor and a hint of salt, they strike the perfect balance of sweet and savory. They come together quickly with simple pantry ingredients and are great for sharing—or keeping all to myself.
Why You’ll Love This Recipe
I love how these cookies come together in less than 30 minutes and require no baking at all. They’re ideal for warm days or busy times when I want dessert without the fuss. The texture is chewy with a little crunch, and the flavor is indulgent thanks to a silky caramel base and the perfect touch of sea salt.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1/2 cup whole milk
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
Flaky sea salt, for sprinkling on top
Directions
I start by lining a baking sheet with parchment paper and setting it aside.
In a medium saucepan over medium heat, I combine the granulated sugar, brown sugar, butter, milk, and kosher salt. I stir continuously until the mixture comes to a boil.
Once it’s boiling, I let it boil for exactly 1 minute without stirring. This helps thicken the caramel base.
I remove the saucepan from the heat and immediately stir in the peanut butter and vanilla extract until smooth and fully incorporated.
Then I add the oats, mixing until everything is well combined.
Using a spoon or cookie scoop, I drop spoonfuls of the mixture onto the prepared baking sheet.
While the cookies are still soft, I sprinkle a pinch of flaky sea salt over each one for that perfect salty contrast.
I let them cool at room temperature for 20–30 minutes, or until set.
Servings and timing
This recipe makes about 24 cookies and takes just 10 minutes to prepare, with an additional 20–30 minutes of cooling time. They’re ready to enjoy in under an hour, making them a great last-minute treat.
Variations
I sometimes use almond butter instead of peanut butter for a different nutty flavor.
For a chocolate twist, I mix in 1/4 cup of mini chocolate chips after stirring in the oats.
I’ve also swapped the quick oats for old-fashioned oats when I want a heartier texture.
A drizzle of melted dark chocolate over the top adds an extra layer of decadence.
I like to add chopped nuts like pecans or walnuts for added crunch and richness.
Storage/Reheating
Once the cookies are fully set, I store them in an airtight container at room temperature for up to 5 days. If I want them to last longer, I refrigerate them for up to 10 days. They also freeze well—just place them in a freezer-safe bag or container, and they’ll keep for up to 2 months. I let them thaw at room temperature before eating. These cookies don’t require reheating.
FAQs
How do I know when the caramel mixture is ready?
I boil the mixture for exactly 1 minute after it starts bubbling. This ensures it thickens properly without becoming too hard or too runny.
Can I use rolled oats instead of quick oats?
Yes, I can, but the texture will be chewier and a bit more rustic. Quick oats give a softer, more uniform cookie.
What if I don’t have flaky sea salt?
I’ve used regular kosher salt in a pinch, but flaky sea salt gives the best texture and finish on top of the cookies.
Are these cookies gluten-free?
As long as I use certified gluten-free oats, this recipe is naturally gluten-free.
Can I double the recipe?
Absolutely. I often double the batch when I’m making them for a party or to freeze for later. I just make sure to use a large enough saucepan to avoid overflow.
Conclusion
These No Bake Salted Caramel Cookies are a must-have in my dessert rotation. They’re incredibly easy to make, deliciously indulgent, and perfect for satisfying sweet cravings without any baking. Whether I’m whipping them up for guests or keeping a stash for myself, they never disappoint.
These No Bake Salted Caramel Cookies are chewy, sweet, and perfectly salty treats that come together quickly without the need for an oven—perfect for warm days or last-minute cravings.
Ingredients
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1/2 cup whole milk
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
Flaky sea salt, for sprinkling on top
Instructions
Line a baking sheet with parchment paper and set aside.
In a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, milk, and kosher salt. Stir continuously until the mixture comes to a boil.
Once boiling, let the mixture boil for exactly 1 minute without stirring.
Remove the saucepan from heat and stir in the peanut butter and vanilla extract until smooth.
Add the oats and mix until well combined.
Drop spoonfuls of the mixture onto the prepared baking sheet using a spoon or cookie scoop.
Sprinkle each cookie with a pinch of flaky sea salt while still soft.
Let the cookies cool at room temperature for 20–30 minutes until set.
Notes
For a nutty variation, use almond butter instead of peanut butter.
Add 1/4 cup of mini chocolate chips for a chocolatey twist.
Old-fashioned oats can be used for a chewier texture.
Drizzle with melted dark chocolate for added decadence.
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days.
Freeze for up to 2 months and thaw at room temperature before eating.
