Cream together butter, both sugars, vanilla and almond extracts.
Beat in the eggs until well combined.
In a separate bowl, mix together the flour, baking soda and salt with a whisk.
Add dry ingredients to wet and mix.
Fold in the butterscotch chips, white chocolate chips, and potato chips.
Refrigerate dough for 30 minutes.
Preheat oven to 350. Place dough on greased baking sheets in heaping tablespoon fulls.
Slightly press two marshmallows into the top of each cookie, and sprinkle cookie with sea salt.
Bake for 11-12 minutes for soft cookies. Cool on pan for 5 minutes, move to wire rack to finish cooling.