Abstract: 【Objective】 In order to make full use of bean dregs and develop new food， a new type of cookie was developed by solid-state fermentation of Pleurotus eryngii mycelium. The effects of the amount of bean dregs Pleurotus eryngii mycelium， sugar， butter and eggs on the quality of cookies were studied. 【Method】 The sensory evaluation of cookies was carried out by single factor test and orthogonal test to determine the best formula. 【Result】 The results showed that the main and secondary factors affecting the quality of biscuits were mycelium， butter， white granulated sugar and eggs； the optimal formula of biscuits was 6% of Pleurotus eryngii mycelium， 32% of sugar， 46% of butter and 45% of eggs. The development of biscuits with bean dregs and Pleurotus eryngii mycelium improved the taste of bean dregs food and was rich in nutrition The product has good sensory quality， and the physicochemical and microbiological indexes meet the national standards. 【Conclusion】 The results of this study can provide a theoretical reference for the development and utilization of bean dregs and Pleurotus eryngii mycelium in cookies and other products.