There’s a time and place for impressive snacks: dinner parties, cocktail parties, or whenever you’re “dressing up,” but what about makeup-free, bra-less days? Saturday nights when I’m staying in? These just happen to be the perfect occasions for air fryer cheese-filled cookie balls. They’re easy to make, quick to cook, and perfect for couch potato snacking. (Sharing is up to you.)

Biscuits and cheese is a comfort food combination that will lift your spirits and stick to your ribs. With a little butter and a pinch of garlic salt, these cheese-filled biscuit balls are flavorful to the last bite. I use canned biscuit dough for this recipe. This type of dough works best because it’s much more malleable than homemade flaky biscuit dough, which isn’t meant to be worked on too much. It also makes the recipe quicker and much easier. Ahem, and I may have had two cans of biscuit dough left over from Thanksgiving. I imagine you do too.

I used low-moisture mozzarella for the pocket of cheese in the middle. It’s the most underrated of the mozz family and a must-have in most recipes where stretch is desired. The low-moisture variety has a more concentrated dairy flavor and a nice balance of salt. It has all the stretch of fresh mozzarella, but none of the excess water. While that may seem like a small difference, that extra water makes it less flavorful and, more importantly, in this case, can prevent the dough from fully cooking in a cookie pocket. If you don’t care much about stretch, you can use any other low-moisture processed cheese, such as cheddar, Swiss, or Gouda.

Ninja 4-quart Airfryer