Preparation Steps

• 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 evenly into the pan.
• Preheat oven to 350°F. Bake for about 18-22 minutes, until the top is golden brown. Let cool completely before continuing.
• To shape the football: make two parallel cuts in the cooled cookie cake, about 1 inch apart, running lengthwise down the center area. Remove the 1-inch wide strip of cookie from the middle.
• Melt the remaining 1 cup of chocolate chips with oil or shortening in the microwave on high in 30-second increments, stirring between each increment (the oil helps prevent 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, forming a football shape.
• Pour the remaining melted chocolate over the top of the football-shaped cake and spread evenly. Chill to set the chocolate. Finally, pipe on the laces using white frosting or melted white chocolate.