Reformulating favorite foods to improve their nutritional profiles can aid consumers in bringing their diets in-line with dietary recommendations. Consumerswant “better-for-you” products with the same sensory characteristics of their traditional counterparts. Chocolate chip cookies, a high sugar, high fat product, were reformulated with a blend of sugar alternatives; use of sweetener blends reportedly overcomes some of the functional limitations associated with single sugar alternatives. The alternative blend, which replaced 100% of the granulated sugar, was varying ratios of sucralose/maltodextrin : isomalt (30:70%, 40:60% and 50%:50%). The full sugar cookie was the control. ANOVA (p 0.05) and SNK were used for data analysis. Cookie spread, an indicator of overall cookie quality, decreased with sugar replacement; all modified cookies were thicker and smaller in diameter (control 52.3 2.0; modified 40.8 2.0 to 44.7 1.1).; hardness, assessed via probing, reflected cookie spread. Modified cookies (L* 66.0 2.2 to 66.5 2.7) were less brown (p 0.05) than the control (L* 62.9 3.2). Water activity (p 0.05) significantly increased with replacement (control 0.34 0.03; modified 0.43 0.05 to 0.47 0.07). On a 9-point hedonic scale (1 extremely dislike, 9 extremely like), consumer panelists (n 50) found no significant differences due to formulation in acceptability of appearance or flavor; texture and overall acceptability of all modified cookies exceeded the control suggesting these panelists preferred a soft cookie. All attributes were rated above the midpoint and the modified cookies fell in the moderately acceptable ( 6.0) range of the scale. Sensory characteristics do not appear to limit consumer selection of these reformulated cookies. Sugar reduction was 40.5%, calorie reduction, 7.1 to 8.4%.