Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
Scoop 1 tablespoon sized balls of dough. Place on cookie sheet 2” apart. Press lightly with your palm to flatten to about 1/2” thickness. Use your thumb and forefinger to pinch the ends to make the cookies look like footballs.
Bake for 8-10 minutes, until they just begin to brown. Cool completely on cookie sheets.
Melt the chocolate chips with the crisco or oil, heating in 30 second increments, stirring after each, until smooth. Place chocolate in a ziploc bag and cut of a teeny tip (or use a squirt bottle). Outline the football shape on the cookie, then fill in with the chocolate. Tap the cookie sheet to even out any wrinkles in the chocolate, then chill to harden.
Make the laces with a little white frosting or some melted white chocolate chips. (White frosting is easier!)
Store in an airtight container for up to 3 days.