Make this Aussie Choc-Chip Vegemite Cookie Sandwich the Next Time You Need a Sweet Fix

The ultimate cookie sandwich.

choc chip vegemite cookie sandwich

Did you know that on August 4, America celebrates National Chocolate Chip Cookie Day? Australia is yet to adopt this hallowed day, but that won’t stop Bennett St Dairy from celebrating.

Intent on throwing the humble choc-chip cookie a proper bash, Bennett St Dairy has created an Aussie Choc-Chip Vegemite Cookie Sandwich.

‚ÄúThere‚Äôs nothing more Australian than a Vegemite sandwich, so when we decided we would bring Chocolate Chip Cookie Day Down Under, we got to work seeing how we could blend the two flavours together,‚ÄĚ said Bennett Street Dairy cofounder James Meek.

Make it for yourself and see what all the fuss is about.

Bennett St Dairy’s Aussie Choc-Chip Vegemite Cookie Sandwich

4 x 500g rolls of Bennett St Dairy Original Cookie Dough
1 ¬Ĺ cups caster sugar
1 cup thickened cream at room temperature
50 grams unsalted butter, chopped
1 tbs Vegemite
¬Ĺ cup water


Cookie Loaf:
Mould together 4 x 500g rolls of Bennett St Dairy’s Original Choc Chip cookie dough into a 9inch loaf tin. Bake at 160’C for 1hr and 10 minutes. Once baked through, take the loaf out of the oven and let it cool for 3 hours before slicing.

Vegemite Caramel:
1. Place sugar and 1/2 cup water into a saucepan. Heat over low heat until sugar dissolves. Increase heat to medium and bring to a boil.
2. Cook, without stirring, for 10 minutes or until golden. Remove from heat. Carefully add the cream and whisk to combine.
3. Add butter and whisk until melted. Add vegemite and whisk to combine. 4. Return to medium heat, occasionally whisking, for 3 minutes or until thickened slightly.
5. Transfer to a bowl. Set aside to cool completely.

Once the loaf has cooled, cut slices into at least 1cm thick portions. Spread your cookie sandwich with whipped butter and Vegemite Caramel. Stuff your gob and enjoy!

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Turn Up the Heat With Khanh Ong’s Korean Fire Chicken

Fire up the stove and bring a bit of heat into your life (and mouth).

korean fire chicken recipe khanh ong

The chilly weather has set in, so we’re bringing you those recipes to warm you from the inside out. Two-time MasterChef and Survivor legend Khanh Ong has whipped up a Korean Fire Chicken that could possibly blow your socks off.

Made with KFC’s iconic wicked wings, this recipe is loaded with flavour and spice. Starting with¬†KFC Wicked Wings¬†(a personal fave for Khanh), the dish is complete with garlic, ginger, chilli, then traditional Korean ingredients‚ÄĒgochutgaru and gochujang, Korean rice syrup, fresh lemonade, Korean rice cakes‚ÄĒtopped off with mozzarella.

So, if you’re in the mood to blow your tastebuds into another universe and create a recipe that will send you viral on TikTok, what are you waiting for?

Here’s the recipe.


Ingredients (serves 2)

  • 10 KFC Wicked Wings
  • 3 tbsp veg oil¬†
  • 5-10 large garlic cloves minced¬†
  • 2 tsp ginger minced¬†
  • 1 long red chilli, seeds removed and finely chopped¬†
  • 1 tsp ground black pepper¬†
  • 1‚ĀĄ4 cup of gochutgaru (can be substituted for a mix of sweet and smokey paprika)¬†
  • 3 tbsp of gochujang
  • 1 cup of sparkling¬†lemonade
  • 1‚ĀĄ3 cup of¬†Korean¬†rice syrup (can be substituted for rice malt syrup, or 1‚ĀĄ2 the amount of maple syrup)¬†
  • 3 tbsp soy sauce¬†
  • 1 cup sliced¬†Korean¬†rice cakes¬†
  • 150g mozzarella¬†
  • 2 spring onions finely sliced¬†
  • 1 tsp of toasted sesame seeds¬†¬†


  1. In a cast-iron deep skillet, add oil on medium heat. 
  2. After your oil is heated, add your garlic and ginger. Cook for one minute, stirring throughout. 
  3. Add your chilli and black pepper and cook for approx. 30 seconds or until fragrant. 
  4. Add the gochutgaru, then gochujang, lemonade, rice syrup and soy sauce. Cook on a rapid simmer (lightly bubbling) for 5-8 minutes, until the sauce, looks like it’s reduced to half its original size.¬†¬†
  5. While your sauce is reducing, lightly fry your rice cakes in a drizzle of oil over medium heat. When they’re slightly crispy, remove them from the heat.¬†¬†
  6. In a large bowl, toss your KFC Wicked Wings and fried rice cakes in the fire sauce, then arrange everything back in your skillet.  
  7. Turn your oven onto the grill setting. Top the skillet with mozzarella cheese and pop into an oven for 2-3 minutes until the cheese is melted with browned patches (the good, toasty stuff).  
  8. Remove from the oven and garnish with spring onions and toasted sesame seeds.  

If you need help, here is a video so you can follow Khanah’s step-by-step guide to this wicked recipe.

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