Preheat your oven to 350°F and prepare two cookie sheets with parchment paper or silicone baking mats.

In an electric mixer with the paddle attachment, cream together the softened butter, peanut butter, and both sugars until light and fluffy.

Add the egg, vanilla extract, milk, salt, and baking soda. Mix until fully combined.

Gradually add the flour, mixing on low speed until a smooth dough forms.

Using a tablespoon, scoop evenly sized dough balls. Place them 2 inches apart on the baking sheets.

Press each ball lightly with your palm to a thickness of about 1/2 inch. Pinch the ends using your thumb and forefinger to form the football shape.

Bake in the preheated oven for 8-10 minutes, just until the cookies start to brown. Let cool completely on the baking sheets.

In a microwave-safe bowl, melt the chocolate chips with the Crisco or oil in 30-second increments, stirring until smooth.

Transfer the melted chocolate to a zip-top bag and snip off a small corner (or use a piping bag). Outline and fill in each football-shaped cookie with chocolate.

Tap the baking sheet lightly to smooth the chocolate, then refrigerate the cookies until the coating hardens.

Once set, pipe on “laces” with white frosting or melted white chocolate. Let it dry before serving or storing.

Store cookies in an airtight container at room temperature for up to 3 days.