Pearl millet is the second largest growing crop among millets. It is highly nutritious, with good quality protein,adequate fat, micronutrients, vitamins, insoluble dietary fiber and phytonutrients. Study was undertaken to developacceptable pearl millet spicy cookies. Two pearl millet varieties (Market sample and GHB variety) were taken for thecookies preparation and refined wheat flour as control. Standardization of spicy pearl millet cookies at different proportionlevel revealed that 25 per cent was found highly acceptable and physical characteristics of cookies showed that for weight,volume, bulk density and spread ratio there was no significant differences were noticed among both pearl millet varieties.Pearl millet cookies had more weight, spread ratio and little harder texture than control (refined wheat flour cookies).Organoleptic evaluation of spicy cookies had no significant differences for all sensory attributes in both pearl millet spicycookies and control cookies indicating pearl millet spicy cookies were on par with the refined wheat flour cookies (control).Proximate composition and minerals such as calcium iron and zinc content was high in pearl millet cookies compared torefined wheat flour cookies.