Caramel No-Bake Cookies
Buttery and chewy with rich chocolate flavor and melted caramel are the hallmarks of these scrumptious no-bake cookies. With deliciousness in every bite, these caramel no-bake cookies are incredibly quick and easy to make, too!
If you think that no-bake cookies are only reserved for summertime sweet treats when the weather is hot and you can’t even think of turning on the oven, it’s time to reconsider that idea! These cookies are perfect any time of the year, especially if you’re craving a chewy and chocolate cookie with gooey caramel in every bite! They’re just as awesome in the winter with a mug of hot cocoa or in the summer with a glass of cold milk.
So go ahead and elevate your no-bake cookie game to gourmet status with these swoon-worthy caramels, oat, and cocoa no-bake cookies. Your friends and family will thank you!
What are no-bake cookies?
If you’re new to the no-bake cookie game, no worries. No-bake cookies typically require less work and mess than traditional cookies which is why they’re such a popular treat to make.
You’ll be pleased to know that for these caramel no-bake cookies, and there’s no need for flour, a mixer, chilling the dough, or overseeing the oven carefully to make sure the cookies don’t burn.
Instead, you’ll be delighted to find out that most of the work is done on the stovetop in a saucepan. The cookie ingredients are stirred together overheat before being scooped into bite-sized drops onto parchment paper and left to set up into irresistible cookies. What could be easier?
Ingredients and substitutions
You probably have most of the ingredients for this caramel no-bake cookies recipe in your pantry already, but here are a few common variations and substitutions.
- Sugar – Use granulated white or cane sugar, not brown sugar.
- Milk – This recipe works best with whole milk, but you can also use half and half. The thickness and
cream content is key here. That said, you can also use dairy-free milk such as almond milk or coconut milk, but the results may vary.
- Butter – Salted or unsalted is fine.
- Cocoa – Use unsweetened cocoa.
- Old fashioned oats – You can use either quick-cooking or old-fashioned oats. The difference is that the old-fashioned oats will produce a chewier cookie while the quick-cooking will be more tender. Either is fine. You can also use gluten-free oats with no problem.
- Peanut butter – Use either creamy or crunchy peanut butter. If you don’t have peanut butter on hand you can easily substitute almond butter or any nut butter. The taste will vary just a bit.
- Vanilla – Hopefully you have vanilla extract on hand at all times, but if not, the almond extract will do in a pinch, or you can leave it out altogether.
- Caramels – These are integral to the recipe so make sure you have a bag of these on hand!
Top tips for making these no-bake cookies
- Pre-measure all your ingredients so that they’re ready to go.
- Have your cookie sheet lined with parchment paper or a Silpat liner so that it’s ready to go.
- Make sure you boil the mixture for a full minute. Start timing it immediately after the mixture begins to boil. Boiling for the full minute will help ensure that the cookie set up correctly.
- If for some reason your cookies are taking too long to set up or seem too gooey, just pop the tray in the fridge to help them harden. Next time, make sure that you boil the mixture for the full minute.
How to store these no-bake cookies
Keep your caramel no-bake cookies in an air-tight container in the refrigerator for up to 5 days.
Are these no-bake cookies freezer-friendly?
Yes, they are. Make sure they’re in an air-tight and freezer-friendly container. They will keep for up to 2 months in the freezer. Let them defrost in the fridge overnight before serving.
- cocoa powder
- old fashioned oats
- peanut butter
- Line a cookie sheet with parchment paper and set it aside.
- In a medium saucepan, over medium heat, bring the milk, sugar, and cocoa to a boil, stirring constantly. Boil for one minute and remove from the heat.
- Add the peanut butter and vanilla. Stir to combine.
- Add the oats and stir until blended.
- Place the pan back on the warm burner but don’t turn on the heat. Add the caramels and stir. Let it sit for 5 minutes until the caramels are melted.
- Stir well, and drop by the teaspoonful onto the parchment paper-lined cookie sheet.
- Let sit for at least 45 minutes to allow cookies to set.
These caramel no-bake cookies are the perfect treat to make for your family. They’re also great for cookie exchanges, holiday cookie trays, potlucks, and summertime dessert tables. If you have kids, they’ll gobble these up, so make sure and stash a few away for yourself!
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!
These Caramel No Bake Cookies are some of the best no-bake cookies I've ever eaten. The caramel is gooey, and the cookies are so chocolaty and melt in your mouth. These are so simple to make, and you can have them done quickly. Everyone will love these, so make sure to keep these no-bakes in your favorites!
- 2 cups sugar
- 1/2 cup milk
- 1 stick butter
- 1/4 cup cocoa powder
- 3 cups old fashioned oats
- 1 cup peanut butter
- 1 Tablespoon vanilla
- 10 to 12 caramels
- Line a cookie sheet with Parchment paper, and set it aside.
- In a medium saucepan, over medium heat, bring the Milk, Sugar, and Cocoa to a boil, stirring constantly.
- Boil for one minute, and remove from the heat. Add the Peanut Butter, and Vanilla, and stir to combine.
- Add the Oats, and stir until blended.
- Place the pan back on the warm burner, but don't turn on the heat.
- Add the Caramels, stir, and let sit for 5 minutes until Caramels are melted.
- Stir well, and drop by the teaspoonful onto the Parchment paper-lined cookie sheet.
- Let sit for at least 45 minutes to allow cookies to set. Refrigerate in an air-tight container.
- May be kept for up to 5 days, if kept refrigerated.
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- 2 Quart Saucepan
- Parchment Paper
- Baking Sheet
- Kraft America's Classic Caramels, 11 Ounce (Pack of 2)
- Rodelle Gourmet Pure Vanilla Extract, 8 Oz
- SKIPPY Peanut Butter Spread - Creamy - Natural - 15 Ounce
- Amazon Brand - Happy Belly Old Fashioned Oats, 18 Ounce
- 365 Everyday Value, Organic Cocoa Powder, 8 oz
- 365 Everyday Value, Unsalted Butter, 16 oz
- Organic Valley, Organic Low Fat Cultured Buttermilk, Pasteurized, Quart, 32 Ounces
- Domino Sugar, Granulated, 4LB Canister