Different types of value added cookies were prepared by incorporate peanut and soybean flour at different levels (10-30%). The developed products were evaluated for sensory attributes by using nine point hedonic rating scale and nutritional composition of products was assessed by using standard method. The highest score for overall acceptability was obtained by 20 percent peanut and 30 percent soybean cookies. The developed peanut – soybean cookies was found to be highly nutritious in term of protein, calories and iron.