In this paper the effect of incorporation of orange peel powder (1,2,3,4,5 %) and baking temperature i.e., 170°C, 180°C and 190°C on the various physicochemical quality characteristics and sensory score was evaluated. The cookies were prepared by replacing the wheat flour with the orange peel powder. The various quality characteristics i.e., TSS, acidity, Reducing sugar, Non-Reducing sugar, Total sugar, ascorbic acid, Hardnessand Browning index along with the sensory attributes i.e. Color, flavor, texture of the developed cookies was evaluated. Response surface analysis was performed with the quality attributes was performed. The superimposed contour plots resulted the best quality characteristics of TSS 41.6 °B, Acidity 0.04%, reducing sugar 0.98%, non-reducing sugar27.08%, total sugar 28.07%, ascorbic acid 31.15%, hardness 2980g, Browning index 8.60 at respectively. The quality characteristics were co-related with the sensory attributes of colour, flavor and texture. The optimum product quality arises at orange peel powder incorporation (%) i.e. 3% and baking temperature (°C) at 190°C. The best sensory scores were colour 8.4, flavor 8.5 and texture 8.6 respectively.