Upgrade Your Breakfast Game with Anna Polyviou’s Cookie Dough Cereal

I mean, you've won breakfast at this point.

cookie dough cereal

Award-winning pastry chef, Anna Polyviou has once again graced us with her quirky urban style to bring us cookie dough cereal.

The powerhouse pastry chef, cookbook author and television personality has serious culinary cred and it’s easy to see why. The sweets she comes up with are out of the box.

If you’re looking to upgrade your breakfast, try this cookie dough cereal recipe.


1 tub Anna Polyviou cookie dough, choc brownie
1 tub Anna Polyviou cookie dough, triple choc
1 tub Anna Polyviou cookie dough, peanut butter
1L Full cream milk


  1. Preheat the oven to 165°C. Line 2 large baking trays with baking paper.
  2. Using a ½ teaspoon measure, roll each cookie dough flavour into small balls. Arrange on the prepared trays, flattening them slightly and spreading them out so they do not touch. 
  3. Bake for 4-5 minutes or until golden, then remove from the oven and cool.
  4. To serve, place cookies in serving bowls and pour over milk.

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Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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