Step 1

Cream together butter, both sugars, vanilla and almond extracts.

Step 2

Beat in the eggs until well combined.

Step 3

In a separate bowl, mix together the flour, baking soda and salt with a whisk.

Step 4

Add dry ingredients to wet and mix.

Step 5

Fold in the butterscotch chips, white chocolate chips, and potato chips.

Step 6

Refrigerate dough for 30 minutes.

Step 7

Preheat oven to Place dough on greased baking sheets in heaping tablespoon fulls.

Step 8

Slightly press two marshmallows into the top of each cookie, and sprinkle cookie with sea salt.

Step 9

Bake for 11-12 minutes for soft cookies. Cool on pan for 5 minutes, move to wire rack to finish cooling.