Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 1 minute. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together, scraping the sides of the bowl as necessary. Stir in 1 cup chocolate chips and nuts.
Line a 9” round cake pan with foil and spray with cooking spray. Press dough into pan.
Preheat oven to 350°F. Bake for about 18-22 minutes, until the top is golden brown. Let cool completely before continuing.
To make the football: make two cuts in the cookie cake, 1” apart right on each side of the center. (It’s like you’re cutting it in half but you’re making two long cuts just off center.) Remove the 1” cookie piece.
Melt remaining 1 cup of chocolate chips with oil or shortening in the microwave on high in 30 second increments, stirring between each. (The oil is to help keep the chocolate from seizing.)
Use a knife or offset spatula to spread some melted chocolate inside the cut halves of the cookie, then press them together to seal. Once the chocolate hardens, the cookie will stick together. You now have a football shaped cookie cake!
Pour the remaining chocolate over the top and spread evenly. Chill to set the chocolate, then pipe on the laces using white frosting or melted white chocolate.