The Cookie Bar in Colleyville strives to let customers create their own cookies using homemade ingredients, co-owner Sarah Reynolds said.

Customers can create their cookies, choosing a base, frosting and toppings, or choose from the shop’s homemade flavors, she said.

“We wanted a place that’s different from what’s currently out there,” she said. “A place of choice and where the customer becomes the baker and they can create whatever they like.”

What they offer

The Cookie Bar serves large gourmet cookies with unique flavors that Reynolds along with her husband and the store's co-owner, Kyle, created at home, she said.


“We do a lot of things in our cookies that are not used in traditional cookie recipes,” she said. “That's what makes our cookies a little different and why they're so good. We do a lot to make sure that the flavor that you're expecting is going to be in the forefront of the cookie.”

Popular cookie flavors including brown butter chocolate chunk, made with chocolate chunks, brown butter and espresso; salted caramel cheesecake, featuring a honey graham base; and fluffer butter, topped with toasted marshmallow fluff and cookie butter drizzle.

Seasonal cookies are also offered, such as The Mummy, an Oreo and white chocolate cookie decorated like a mummy, Reynolds said. Fall flavors include pumpkin spice latte, served with real pumpkin and espresso butter cream, as well as pumpkin pie cookie topped with marshmallow fluff, she said. For Christmas, Reynolds is planning to serve a chocolate peppermint crunch cookie with chocolate chunks and peppermint pieces.

“Flavor is a priority,” Reynolds said. “Each cookie [has to have] something special to it. It doesn’t just taste like a cookie from the grocery store, but it actually tastes special and unique.”


Customers can buy the cookies individually, or pre-order a dozen mini cookies a couple hours before pick-up, Reynolds said.

Additionally, The Cookie Bar serves cookie cakes that can include a custom design, as well as cookie crust cheesecakes, Reynolds said.

Looking ahead

Reynolds is working on developing a gluten-free cookie recipe, she said.


“That's been a little more difficult because I don't want it to just be gluten-free for the sake of [being] gluten-free,” she said. “I want it to actually taste amazing.”

The Cookie Bar will also offer cookie pops in the next couple of weeks, which is a small cookie dipped in chocolate with decorations, she said. Additionally, Reynolds is working on a hot chocolate recipe for the winter that will include housemade marshmallow fluff and a mini cookie.

Reynolds wants to expand The Cookie Bar to locations around Dallas-Fort Worth and eventually to other states, she said. Her goal is to help current employees who show promise own a The Cookie Bar location.

“We'd like to help create wealth for other families who may not have come from it,” Reynolds said.