how shall I make them without the peaks and the popped air bubble marks?
Not a pastry chef and it's been years since I've done these.
That established, you need to go sideways and sort of circular with your piping bag to avoid the peak. I also think you may have gotten the bubbles from over mixing. The mixing is a fine line and usually is something you learn first hand from a fellow pastry chef or by trial and error.
To avoid the peaks dip your finger in water and just poke them down after piping.
Let the cookies dry before baking. Bruno Albouze shows how it's done. https://youtu.be/V_TbwNlPqP8
slam the tray to remove bubbles, proper technique avoids nipple.
No need for screen after baking.