Brazil nut is a typical oilseed from the Amazon region and its processing generates by-products that are still undervalued, such as cracked kernels, which have a relatively low commercial value. Therefore, it is important to develop and characterize food products made from these cracked nuts. This study aimed to investigate the phenolic compounds present in different types of food products from Brazil nut (kernels, flour and cookies). The extraction was performed by adding 10 mL of methanol and ultrapure water (80:20 v/v) to 2 g of each sample. The mixture was submitted to an ultrasound bath for 2 h, and centrifuged at 4000 rpm for 10 min. The resulting supernatant was filtered in a 0.45 µm PVDF filter and transferred to a vial. Individual phenolic compounds were determined using an UHPLC-DAD (Shimadzu Nexera XR-SPD-M20A, Japan) and quantified using calibration curves of the 4-hydroxybenzoic acid, veratric acid, acid syringic, acid vanillic acid, gallic acid, p-coumaric acid, caffeic acid, and catechin. Among the eight phenolic standards, only gallic acid and caffeic acid were found in the extracts of Brazil nut products. Results showed that the flour exhibited the highest concentration of phenolic compounds, followed by the cracked kernels in natura. The cracked kernels presented 3.38 µg/g of caffeic acid and 2.84 µg/g for gallic acid, while, Brazil nut flour obtained, had 9.71 µg/g for caffeic acid and 4.74 µg/g of gallic acid. The cookies supplemented with varying amounts of this flour (from 0 up to 20%) presented levels of 0.00-2.20 µg/g of caffeic acid and 4.25-6.30 µg/g of gallic acid. It can be noticed that the cookies developed in this study present phenolic acids that are important for human health. Thus, they appear to be a healthy alternative since these compounds are reported to present antioxidant, antibacterial, anti-inflammatory, anti-carcinogenic, and neuroprotective effects.