Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.,In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.,Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.,In a separate bowl, whisk together the flour, baking soda, and salt.,Gradually add the dry ingredients to the wet ingredients, mixing until just combined.,Fold in the chocolate chips and crushed potato chips, making sure they are evenly distributed throughout the dough.,Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.,Press a small dollop of marshmallow fluff into the center of each cookie dough ball.,Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set. The marshmallow fluff will puff up slightly during baking.,Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.