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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
In a medium bowl, combine the flour, baking soda, cinnamon, and salt by whisking them together. Set this dry mixture aside.
In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy, which typically takes 2 to 3 minutes using an electric mixer.
Add the egg and vanilla extract to the butter and sugar mixture, then beat until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently to form a soft dough. Avoid overmixing to keep the cookies tender.
Carefully fold in the diced peaches, trying to keep them in chunks rather than smashing them completely. This will give you bursts of peach flavor throughout.
Place tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
Bake for 10 to 12 minutes or until the edges turn a lovely golden color. The centers will still look soft but will firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes, then move them to wire racks to cool completely.