Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper.

Dice the fresh peaches until you have about 1 cup total and set aside.

In a mixing bowl, cream together the salted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the mixture, mixing on low speed until fully incorporated.

In another bowl, whisk together the all-purpose flour, sea salt, ground cinnamon, and baking powder.

Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined.

Gently fold in the diced peaches, chopped pecans, and white chocolate chips using a spatula.

Scoop the dough onto the prepared cookie sheets, leaving 1-2 inches between each scoop.

Optionally, press a few additional white chocolate chips or chopped pecans on top of each scoop before baking.

Bake in the preheated oven for 20-25 minutes until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.