This study investigated the relationship between varied amounts of wheat bran incorporated into peanut butter cookies, and the objective and sensory qualities of the cookies. Bran was incorporated at 0 percent, 10 percent, 30 percent and 50 percent of the weight of the flour. The researcher conducted objective evaluations. The data indicated that as bran was increased the cookies became less tender and height decreased slightly. Neither volume nor spread were consistently affected by bran level. A panel of 11 home economists taste-tested the cookies with the different bran levels and completed a rating card for each on various sensory qualities. Another panel of 11 fifth grade students rated the cookies on the basis of overall acceptability and willingness to eat the various cookies. The 10 percent bran level cookie was given the highest rating by both panels. None of the cookies were found to be unacceptable.