Hazelnut butter cookies with chocolate and fudge (gluten free)

These hazelnut butter cookies with chocolate and fudge must be the easiest cookies ever. It takes minutes to prepare. They are so moreish, so irresistible, I didn't even manage to take a photo of the whole batch, they were disappearing so fast.

This recipe is adapted from Phil Vickery's Chocolate peanut butter & fudge cookies (Seriously good Gluten-free baking). I have adapted the recipe, changing some quantities and also substituting the peanut butter for the hazelnut butter.
We had friends coming for tea on Sunday, and I baked yogurt cupcakes for kids. One of our guests in on a gluten-free diet, and I fancied trying something new.
I also had a jar of hazelnut butter collecting dust on the kitchen shelf (incidentally it expired in July, but don't tell anyone). There wasn't enough of the peanut butter left anyway, and I always loved the Italian style hazelnut cookies.

Hazelnut butter cookies with chocolate and fudge
Ingredients:
1 medium egg
90g caster sugar
130g hazelnut butter (I used Meridian Natural brand whole nut spread)
5 Werther's Original Caramel fudge (50g)
50g chocolate chunks, dark
a bit of butter for the foil

Beat the egg with the caster sugar. Add the hazelnut butter and mix well. Chop the fudge (I used Werther's original caramel fudge, Phil Vickery advises to use hard fudge, which I couldn't find, but caramel fudge works beautifully in this recipe). Add the fudge and the chocolate drops to the bowl, and mix it all well.
Line two trays with the foil and butter it slightly. Drop heaped spoonfuls of the mixture on the foil. They don't spread too much. Place the trays in the oven preheated to 180C and bake for 12-14 minutes.
The cookies will be pretty soft at this stage.
Now the most difficult part: let them cool.
Do not (I repeat do not) try to unpeel the cookies from the foil, let them cool completely before doing it, or some bits of the fudge/chocolate will be left behind, trust me.
And now you will have soft chewy cookies, totally mouthwatering. I am so glad I have decided to use the hazelnut butter, that was a great discovery.