The latest and possibly greatest edible cookie dough concept in the Valley is set to open its doors this weekend with a grand opening on Jan. 12.

Located at Phoenix’s Uptown Plaza, the concept from husband-and-wife duo John and Kendra Scheer has been anticipated for some time.  The Scheers initially sold their edible cookie dough at a pop-up shop in Tempe last year. After selling out of their product, the couple considered a permanent home option.

The establishment will occupy a 1,400-square-foot space at Uptown Plaza, which recently sold for more than $55 million following a renovation in the past few years. Uptown Plaza is considered one of the hottest shopping centers in the Valley, and in 2017 its intersection was named the Valley’s “hottest intersection.” 

“We’ve had our eye on Uptown Plaza ever since we arrived in Phoenix, so we’re ecstatic that we now get to call it home,” John Scheer said last summer.

Scoopwell’s buildout was anticipated to cost around $350,000.

Established tenants in the Uptown Plaza area include Shake Shack, Lou Malnati’s Pizzeria, Flower Child, Huss Brewing Co. and AJ’s Fine Foods.

In recent years, several U.S. markets have experienced the booming trend surrounding edible cookie dough.

Unbaked is another edible cookie dough concept, based in Old Town Scottsdale, that was started by father-and-daughter team Perry Peterson and Mckenzie June.

Both Scheer and June said this year they were separately inspired to start cookie dough businesses after eating at Cookie DO in New York. 

Don’t be surprised if both Scoopwell and Unbaked continue to spread throughout the Valley as both companies have expressed interest in expanding their footprint.