Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.

Cream together butter, peanut butter, and sugars in a mixing bowl. Add egg, vanilla, milk, salt, and baking soda; mix until smooth. Gradually add flour and mix until combined.

Scoop tablespoon-sized balls of dough onto prepared baking sheets, 2 inches apart. Flatten slightly and pinch ends to shape like footballs.

Bake for 8-10 minutes until edges are golden. Allow to cool on sheets.

Melt chocolate chips with oil, then transfer to a piping bag or Ziploc with a cut corner. Outline and fill in the football shape, then chill until set.

Use white icing or melted white chocolate to pipe laces on each cookie.

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