Background: Toddler nutrition problem is a serious problem in Indonesia. According Riskesdas (2013), showed that the prevalence of underweight 19.6%, stunting 37.2%, and wasting 5.3%. One effort to overcome the problem of nutrition with Supplementary Feeding (PMT) (Ministry of Health RI, 2011). PMT should contain the nutrients needed in the growth and development period such as macro and micro nutrients. In the pattern of product-based diversification of food can be used as additional food for toddlers by diversifying local foods such as breadfruit. Breadfruit flour has a low protein content (Nisa, 2016), so it needs to be combined with foods containing high protein one of which is green beans that can be substituted with breadfruit flour to make PMT in the form of cookies. Objectives: To know the physical, organoleptic, nutrient content, and acceptability of PMT cookies. Method: The type of research used was experimental quasy with Completely Randomized Design (RAL). Tests of physical characteristic carried out by researchers, organoleptic properties by panelists, nutrient content performed in laboratory Chem-Mix Pratama Bantul and acceptability of cookies by toddlers in two early childhood in Sumbersari Village Moyudan District. Results: The physical properties of the flavor and taste of the resulting cookies varied, with significant differences in the degree of color, flavor, and taste. The highest nutrient content is found in cookies B and D. The receiving power of cookies D treatment for under-fives is 15% in either category. Conclusion: Physical, organoleptic, and nutritional test results indicate differences in each cookies, while the acceptance of cookies in toddlers is still low Keyword: Breadfruit, Green Beans, Cookies, Physical characteristic, Organoleptic, Nutrient Content, Acceptability of cookies