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These no bake salted caramel cookies are my go to for days when I want something sweet and satisfying without turning on the oven. In just minutes and with only a handful of ingredients you can have a chewy rich cookie that hits every craving.
The very first time I made these was for an after school snack for my kids and they could not believe they were so easy and so delicious. Now they are part of our weekly treat rotation.
Ingredients
- Rolled oats: add chewiness and structure look for old fashioned oats for the best texture
- Creamy peanut butter: gives body and rich flavor I always opt for natural peanut butter with just peanuts and salt for extra depth
- Honey: sweetens and binds the cookies choose a local raw honey for the best taste
- Caramel sauce: brings a buttery sweetness try to use one with real butter and cream
- Vanilla extract: gives warmth and complexity pure vanilla is best
- Sea salt: balances the sweet and really pops up the caramel flavor use flaked sea salt for sprinkling if you can
Step-by-Step Instructions
- Make the wet base:
- In a medium bowl stir peanut butter honey caramel sauce and vanilla extract until completely smooth and creamy this is the foundation that will hold everything together so give it time to emulsify
- Combine the dry with the wet:
- Add the rolled oats and sea salt to the bowl mixing thoroughly until every bit of oats is coated and the mixture starts to firm up just slightly
- Shape the cookies:
- Using a spoon scoop generous spoonfuls of dough and gently shape into small rounds pressing them into cookie shapes place onto a parchment lined baking sheet for easy removal later
- Finish with salt:
- Pinch a little extra sea salt over the top of each cookie for that signature salted caramel crunch
- Chill until set:
- Refrigerate the cookies for at least one hour until they are firm and easy to pick up perfect texture comes from letting them chill completely
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I always look forward to sprinkling that final touch of sea salt over the cookies right before they chill My daughter insists on helping and it reminds me how food brings us together in the simplest ways
Storage tips
These cookies do best in an airtight container in the refrigerator They will stay chewy for up to a week If you want to keep them longer freeze them in layers separated by parchment paper and they will be good for up to a month Just let them thaw a few minutes before eating
Ingredient substitutions
If you are out of peanut butter try almond or sunflower butter for a twist Maple syrup works in place of honey though it will be less sticky You can swap in homemade caramel if you prefer to control sweetness and quality Add unsweetened shredded coconut or mini chocolate chips for variety
Serving suggestions
These cookies pair perfectly with a mug of tea or cold milk I sometimes crumble one on top of vanilla ice cream for a quick dessert They are sturdy enough to pop into lunchboxes or serve at parties for a mess free sweet bite
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Cultural context
Salted caramel desserts have a French origin made famous by pastry chef Pierre Hermé in the 1990s Since then the combo of salty and sweet has taken over in bakeries and home kitchens around the world No bake cookies are rooted in American cookery especially popular for their ease and minimal ingredients often during summer or busy holidays
Recipe FAQs
- → Can I use old-fashioned oats instead of rolled oats?
Yes, old-fashioned oats work well and give a slightly chewier texture. Avoid instant oats to maintain structure.
- → Is it necessary to refrigerate before serving?
Chilling helps the cookies firm up and hold their shape. For the best texture, refrigerate at least one hour before serving.
- → What type of caramel sauce is best?
Use a thick, high-quality caramel sauce for richer flavor and better consistency in the cookies.
- → Can I make these cookies vegan?
Swap honey for maple syrup and choose a dairy-free caramel sauce to create a vegan-friendly version.
- → How should I store the cookies?
Store cookies in an airtight container in the refrigerator to maintain their freshness and texture for up to one week.
- → Can I use crunchy peanut butter?
Certainly! Crunchy peanut butter adds extra texture and a nutty bite to each cookie.